Sfinci - Sicilian Donuts Stuffed with Coffee Ricotta

Cook Time 45 mins

Servings Approx. 30

Ingredients

2 cups of Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour

Pinch of salt

1.5-2 cups of milk

2 egg yolks

Zest of a lemon

1 tsp. vanilla bean paste

300g of ricotta

3 tbsp. cream

2 tbsp. icing sugar

15ml good quality, strong, freshly brewed coffee (ours is from Aussie Farmers Direct)

1 tbsp. vino cotto or sherry

Vegetable oil for deep-frying

¾ cup caster sugar

1 tsp. of cinnamon

1 tbsp. freshly ground coffee

Method

In a mini food processor, blitz the ricotta, cream and icing sugar until smooth and glossy. Fold in the coffee. Place in a piping bag and refrigerate until ready to use.

Place the flour and salt in a bowl and make a well in the centre. Add the liquid and combine with a wooden spoon. Do not over mix. Now add the yolks and zest and mix again.

Heat oil to 180C in a pot. Using two spoons form loose quenelles and drop into the hot oil. They drop to the bottom then rise to the surface. Using a slotted spoon constantly turn for 2- 3 or until they are golden brown. Drain on some paper towelling. You will need to cook the Sfinci in batches.

Poke a hole in each donut and pipe a little of the ricotta into the cavity. Combine the sugar, cinnamon and ground coffee. Toss donuts in the sugar mix and serve while still warm.