Carnival sfinci are a sweet fried recipe commonly known as carnival fritters, a simple dough of flour, milk, yeast, and sugar that is truly delicious and not only during carnival they are quickly gone, usually sprinkled with granulated sugar right after frying, which I replaced this time with powdered sugar. These carnival fritters are really amazing and believe me, they disappear in no time. In Sicily, they are traditionally made for Saint Martin’s Day and are called Saint Martin’s sfinci, but during carnival, every household makes and enjoys them in their pure form.
Let’s discover how to prepare Sicilian carnival sfinci right after the photo as always, but first, check out the other typical carnival recipes below that you shouldn’t miss!
See you soon with the next recipe, Ana Amalia 😊
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Carnival sfinci ingredients
- 1 3/4 cups all-purpose flour
- 7/8 cups milk
- 1/4 cups sugar
- 1 1/2 tsp fresh yeast
- 1 pinch salt
Tools
- 1 Bowl
- 1 Thermometer kitchen
Preparation of carnival sfinci
To prepare Sicilian carnival sfinci, first heat the milk for a few minutes and then dissolve the crumbled fresh yeast in it.
Incorporate the sugar and salt and mix with a hand whisk to dissolve it perfectly.
Add the sifted flour in stages, continuing to mix with a hand whisk to avoid lumps.
If you want to leave the carnival sfinci dough plain, cover it with plastic wrap and let it rise for at least 3 hours or until it doubles in size.
If you want to add apple pieces or raisins, mix it in before setting it to rise.
Once the dough has risen, heat plenty of frying oil to 338°F, then scoop small portions of dough with one spoon and drop it into the oil, using another spoon to help.
Cook the carnival fritters a few at a time, and once they are golden, turn them to brown on all sides.
It will take about 5 minutes; the carnival fritters should be nicely golden, so drain them with a slotted spoon and place them on absorbent paper.
If you want, roll them immediately in granulated sugar and..
ENJOY YOUR MEAL
For the apple version, cut an apple into pieces and add it to the dough before rising.
For the raisin version, soak 50 grams of raisins in water or, for a richer version, in grappa.
After 15 minutes, squeeze the raisins and add them to the batter.
How to store carnival sfinci
It is recommended to eat them while still warm or within a few hours.
Other recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Why are my sfinci raw inside?
This happens if the oil is too hot! The outside darkens quickly, but the heat doesn’t reach the center. The trick is to keep the oil between 338°F and 356°F. If you don’t have a thermometer, test with a toothpick: if delicate bubbles form around it, it’s ready.
Can I prepare the dough in advance?
The sfinci dough is best when fried right after rising. If you need more time, you can let it rise in the fridge (in the least cold part) for a few hours, but remember to bring it back to room temperature before frying.
How can I make them less greasy?
The trick is not to overcrowd the pan: if you add too many sfinci at once, the oil temperature drops sharply and the dough absorbs more grease. Also, always use absorbent paper as soon as you drain them and roll them in sugar while they’re still warm!
Can I use instant yeast instead of fresh yeast?
Yes, you can use instant yeast if you’re in a hurry, but you’ll get fritters more like “castagnole.” The original Sicilian sfinci are famous for their internal texture, which is achieved only with the natural rising of fresh yeast.
Why did my sfinci turn hard after a few hours?
Leavened fried sweets tend to harden when exposed to air. The advice is to enjoy them warm or hot. If any are left over, store them in an airtight container and warm them up for a few seconds in the microwave before eating: they’ll become very soft again!
