These Sicilian doughnuts are snacking gold
Crispy, fluffy and kissed with cinnamon sugar, these Sicilian doughnuts turn humble pumpkin into an irresistible golden treat perfect for sharing (or keeping all to yourself!).
By Joe Salanitri, Carlo Salanitri and Andrew Manfre
Don’t misunderstand – these aren’t just any fritters. We’re talking Sicilian gold here. Crispy on the outside, soft as a cloud on the inside, and a sneaky bit of pumpkin to make you feel better about yourself (don’t worry, we’re not really here for the vegetables, either).
Ingredients to make Sicilian doughnuts
Makes approximately 26
1 teaspoon dry yeast
1/4 cup (55 g) caster (superfine) sugar, plus 1/2 teaspoon extra
1 kg (2 lb 4 oz) pumpkin (squash), boiled then puréed and cooled
3¹⁄3 cups (500 g) self-raising flour
leaves from 1 fresh rosemary sprig (optional)
1/2 cup (85 g) sultanas vegetable oil, for deep-frying
1 cup (220 g) granulated sugar, for rolling
2 teaspoons ground cinnamon, for rolling
How to make Sicilian doughnuts recipe
Dissolve the yeast and 1/2 teaspoon caster sugar in 1 cup (250 ml) warm water. In a separate mixing bowl, combine the pumpkin purée, flour, remaining caster sugar, rosemary, sultanas and yeast mixture, then mix until thick and well combined.
Cover the bowl with a tea towel and rest for at least 30 minutes, or until the mixture has doubled in size. Heat enough vegetable oil for deep-frying in a saucepan until it reaches 175˚C (325˚F) on a cooking thermometer (if you don’t have one, place a wooden spoon in the oil; bubbles will form around it when the oil is the right temperature).
Using a dessert spoon, scoop heaped spoonfuls of the batter and drop it into the oil, a few at a time. Fry for 4–6 minutes, or until golden brown, then remove with a slotted spoon and leave to cool on paper towel. Once cool, roll the balls in the granulated sugar and ground cinnamon.
Images and text from Eat! An Italian Cookbook by Sooshi Mango by Joe Salanitri, Carlo Salanitri and Andrew Manfre, photography by Mark Roper. Murdoch Books RRP $39.99.
Cook these with love: