These Sicilian donuts are my childhood recipe, my Grandmother made them for my mother, and she has taught me how to make them. These donuts are unlike the American ones, they aren’t rings, don’t have a hole in them and are not filled with jam, but my word they are delicious. Simple and humble in origin, they are light and don’t try to be anything else. They aren’t so great for a girl’s figure, but who cares if we’re a little naughty every now and then (I won’t tell!).
4 cups of plain flour
2 sachets dried yeast
Sea salt flake, pinch
Oil to deep fry
Caster sugar to coat
Ground cinnamon (optional)
In half a cup of lukewarm water melt the yeast.
Place flour in a bowl, make a well and add melted yeast and salt.
Combine the mixture together with your hands adding extra water till it's sticky and runny in consistency. Cover with a tea-towel and place aside in a warm area for approximately 30 minutes or until the mix has doubled in size.
Pour extra light olive oil into a saucepan over a high heat (180 C).
Place mixture on a tablespoon and slowly drop mixture with your finger into oil, frying for 2-3 minutes until golden brown.
Coat with sugar and cinnamon to serve.