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Categories:Viewed: 83 - Published at: 8 years ago
Ingredients
- 1 cup water
- Pinch salt
- 6 tablespoons ( 3/4 stick) unsalted butter, cut into 8 pieces
- 1 cup all-purpose flour
- 4 large eggs
- 4 cups vegetable oil for frying
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 cookie sheets or jelly roll pans covered with paper towels or brown paper for draining the sfingi.
Method
- In a medium saucepan, bring the water, salt, and butter to a boil over low heat.
- Remove from the heat and sift in the flour all at once.
- Use a wooden spoon to stir the flour in smoothly.
- Return the pan to low heat and stir the paste vigorously until it holds together in one piece and the bottom of the pan is lightly filmed.
- Scrape the paste into a bowl and let it cool for 5 minutes.
- Beat in the eggs one at a time, beating smooth after each addition.
- To fry the sfingi, in a 4-quart saucepan, heat the oil to 350 degrees.
- To form the sfingi, use two teaspoons.
- Dip one teaspoon into the oil, then spoon up some of the dough with it.
- Use the other spoon to scrape the dough off the first one into the oil.
- Work quickly and fry six or eight sfingi at a time.
- Fry until the sfingi crack open and are a deep golden color.
- Drain on the prepared pans.
- Just before serving, mix the cinnamon and sugar together in a shallow bowl and roll each of the sfingi in it.
- Arrange the sfingi on a platter.
- As with all fried pastries, these are best the day they are made, but leftovers maybe kept for a while at room temperature, loosely covered with plastic wrap.
