Sfinci d’ovo

INGREDIENTS

• 21/2 cups plain flour

• 21/2 cups water

• a pinch of salt

• 7–8 large eggs

• a light vegetable oil for frying

• 1 cup of granulated sugar

• 2 teaspoons of ground cinnamon

METHOD

Place water, salt and sugar in a saucepan (large enough to hold all of the ingredients) and bring almost to the boil. Add the flour all at once.

Beat the mixture immediately with a wooden spoon and work quickly. When the dough starts to come together, switch off the heat. Stir until the dough forms a ball and no longer stick to the sides of pan.

If you prefer, at this point you can move the dough into a mix master. Allow the dough to cool for about 10–15 minutes, but stir it often or beat on low to allow the steam to escape.

While the dough is cooling, mix together sugar and cinnamon in a small bowl and set aside.

Add eggs one at a time, beating each egg completely into the dough before adding the next. Add enough eggs so that the batter becomes pliable enough to fall off a spoon but not be runny.

Heat some oil to frying temperature – there should be sufficient oil to nearly cover the level tablespoonfuls of dough, which will be dropped into it.

Fry only a few at the time or the sfinci will broil rather than fry. Perfect sfinci will turn on their own accord, however if you need to, turn once or twice until they are golden brown and have swelled in size. Remove and drain on paper before rolling the sfinciin the sugar and cinnamon mix.

Note: If you are unsure of the required consistency, test a spoonful of batter by placing it in the hot oil to see if it turns. Err on the side of a thicker batter as you can always beat another egg in after you’ve tested it.