Sicilian Sfinci of St. Joseph

Procedure

For the base of sfinci of St. Joseph, put the water in a saucepan, butter and salt. Bring to a boil and, When the butter has melted, Add all the flour, then mix vigorously until dough is smooth and without lumps and cook over low heat, stirring constantly, for at least 5 minutes (eye which sticks to pot and burn with ease). Spread the dough on a plate so that it cools.

After a few minutes, put the dough in a bowl and add one egg at a time, mixing with a wooden spoon or electric whips so that it is completely mixed with the dough. Do not add another egg if the dough has not absorbed the previous one. Once you have a smooth dough, shiny and silky, Add powdered sugar, the rum and lemon zest, Stir to incorporate all.

Pour into a pan with high sides peanut oil (the tradition wants that he fried in lard), heat up to 160 degrees, fill a tablespoon of dough and gently pour it into the oil. Cook over medium heat for 5 minutes: the sfinci of St. Joseph have become gilded and you have to produce on each a sort of rift, indicating that they are cooked inside. Once ready, place them on paper towels and allow to cool, then cut into them so that they fill and dip in granulated sugar.

For the filling, You can also prepare it the day before so the flavors blend well, Sift the ricotta in a fine strainer or chinoise, Then knead with the icing sugar until soft and creamy. Add the chocolate and Candied peel, chopped.

Stuff each sfincia of St. Joseph with plenty of ricotta and garnish with candied fruit or mixed, If you prefer, chopped pistachios. Bon appétit!