Sicilian Sfince: History, Curiosities and Recipe of the Popular Father's Day Treat
Perfect for Father’s Day, Sicilian Sfince is an irresistible dessert that combines the deliciousness of sweet fried dough with the simplicity of a ricotta and chocolate filling. It’s a little sweet treat that’ll make everyone happy.
Ingredients
For the Filling:
- 500 g sheep ricotta or cow ricotta
- 2 tablespoons Marsala wine or an aromatic liqueur
- 150 g granulated sugar
- Zest of one orange and one lemon
For the Dough:
- 50 g butter
- 125 g milk
- 150 g water
- A pinch of salt
- 250 g all-purpose flour or 00 flour
- 5 eggs
- Chopped pistachios, candied cherries, candied orange zest, and chocolate chips to garnish
Instructions
Prepare the Ricotta Filling:
- The night before you plan to make the Sfinci, place the ricotta in a fine mesh sieve or cheesecloth to drain excess water. This step is crucial for achieving a creamy filling.
- The next day, combine the drained ricotta with sugar, Marsala, and citrus zests and mix with a spatula until creamy and smooth. Refrigerate until you are ready to use the filling.
Make the Fritters:
- In a saucepan, bring the butter, milk, and water to a boil.
- Once boiling, add a pinch of salt and the flour all at once. Stir vigorously to prevent lumps from forming. Cook the mixture for about 1–2 minutes until it forms a smooth, compact dough and a white film appears at the bottom of the pan.
- Allow the dough to cool slightly before adding the eggs one at a time. Use an electric mixer to work the dough until it is creamy and smooth.
- Let the dough rest in the refrigerator for about 30 minutes.
- Using a cooking thermometer, heat oil in a deep fryer or heavy pot to a maximum of 165 °C (329 °F). This temperature ensures the Sfinci cook thoroughly without burning.
- Scoop about 30 g of dough with a spoon, using another spoon to help drop it into the hot oil. Carefully spoon some hot oil over the tops of the dough to help them expand.
- Fry a few pieces at a time for about 2–3 minutes, turning them frequently so they triple in size and cook evenly. Occasionally tap them gently with a slotted spoon to encourage expansion.
- Once golden brown, remove them from the oil and place them on paper towels to absorb excess oil. Allow them to cool before filling.
Fill and Decorate the Sfinci:
- Once cooled, cover each Sfincia with the ricotta filling.
- Sprinkle with chopped pistachios, candied orange zest, chocolate chips and a candied cherry for a touch of elegance. Enjoy your Sicilian Sfinci!