Manfredi, my son, I was reprimanded because the overview of the specialty photographed at the post of the feast of the dead, I have not talked about these sugar-coated sfincette of which he is very greedy. In fact, as he had, since childhood, mental intolerance towards all dairy products such as cheese or cream and the fact that, as is well known in the vast majority of our desserts using ricotta, except for chocolate, these sfincette in the simplicity of their ingredients, still remains one of its favorite desserts. Their preparation is very simple, you need:
500 grams of flour
30 grams of yeast
100 grams of sugar
a sachet of vanilla
250 grams of milk
oil
In a bowl mix the flour with the yeast dissolved in warm milk, vanilla and aggiunggendo sugar and knead the dough until a smooth paste.
Let rise until air bubbles are formed in the surface of the dough.
up in a pan, pour plenty of oil and, just hot dip spoonfuls of dough.
When golden, remove the sfinci and set aside to absorb excess oil and sprinkled with sugar
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