SFINGE

SFINGE

These Sicilian doughnuts are delicious served warm!

·       4 EGGS

·       ¼ CUP MELTED BUTTER

·       3  CUPS FLOUR

·       3 CUPS RICED YUKON GOLD POTATOES

·       2 ENVELOPES DRIED YEAST

·       1 CUP WARM WATER

·       1 CUP WARM MILK

·       1 TSP SALT

·       1 TSP VANILLA

·       USE EITHER, HONEY, SUGAR, OR CONFECTION  SUGAR AS YOUR GLAZE

Dissolve yeast in milk & warm water. Beat eggs. Add dissolved and melted butter to eggs. Add flour, potatoes, salt, vanilla, & mix thoroughly. Let rise until double in bulk. Beat again 1 minute. Let rise again. Dough should be soft, but not runny. If runny, add more flour. Drop by teaspoons of dough into hot oil. Fry until golden. Drain on paper towels, then apply the glaze of your choice.