Sfinci san giuseppe
From the October 2011 issue.
Mixture 1:
500g flour
120g sugar
1 pinch cinnamon
½ pinch baking powder
Zest of 2 oranges (preferably blood oranges)
Mix together and reserve
Mixture 2:
20g currants
3 pinches of yeast
20ml honey
180ml water (room temperature)
Mix together and reserve
120ml milk
Combine mixture 1 and 2 together slowly in a cake mixer with a dough hook. Add the milk slowly and mix until you achieve a smooth consistency.
Heat oil in a deep fryer or in a deep pot and drop spoonsful of the mixture into the hot oil and cook until golden. Remove from the fryer carefully with a slotted spoon to drain the excess oil, then immediately place in a bowl with a sugar and cinnamon mix (200g sugar and 5g cinnamon).