November 11: St. Martin!
tradition at my house to prepare the sphinx!
I remember him always as a child .. my grandmother filled my bowl full of sphinxes with sugar and cinnamon
be great .. I learned how to do it myself .. with her mother!
This is a recipe handed down from my typical Sicilian ..
This is a recipe handed down from my typical Sicilian ..
Ingredients: 500g
. flour
a cube of yeast
lemon peel and orange water to taste
sugar to taste oil for frying Filling
CUSTARD
50gr.
100g of flour. sugarmill
4uova
of a pint of milk
lemon peel
Development: Prepare the dough of Sphinxes
stirring for good flour, yeast, lemon and orange peels and finely chopped water.
Knead until the mixture is smooth and no lumps!
The dough should not be hard .. not too soft .. say something in between!
Let rise until double in the compound!
ready soon .. Heat the pan or a deep fryer oil abbonante!
The sphinxes are prepared one by one ... with a spoon!
(fill a tablespoon of mixture and allow it to slide into the hot oil) and turn them
just see the gold is ready!
The mix is \u200b\u200bsugar free!
Then you can cover with sugar or honey or stuffed with some
cream (pastry, ricotta cheese, chocolate etc ...)
I put the custard that my mother taught me.
Separate the yolks from the whites. Beat the egg yolks with sugar until they become swollen and frothy. Add flour, milk and lemon zest and continue stirring mix well.
Put the bowl on the stove and begin cooking without stirring ..
boil until 3min .. and allow to cool slightly before stuffing the sphinx!
I have helped with the pastry bag! : D
et voila ... Bon appetit!
With this recipe for the collection of
TRY TO ENJOY
. flour
a cube of yeast
lemon peel and orange water to taste
sugar to taste oil for frying Filling
CUSTARD
50gr.
100g of flour. sugarmill
4uova
of a pint of milk
lemon peel
Development: Prepare the dough of Sphinxes
stirring for good flour, yeast, lemon and orange peels and finely chopped water.
Knead until the mixture is smooth and no lumps!
The dough should not be hard .. not too soft .. say something in between!
Let rise until double in the compound!
ready soon .. Heat the pan or a deep fryer oil abbonante!
The sphinxes are prepared one by one ... with a spoon!
(fill a tablespoon of mixture and allow it to slide into the hot oil) and turn them
just see the gold is ready!
The mix is \u200b\u200bsugar free!
Then you can cover with sugar or honey or stuffed with some
cream (pastry, ricotta cheese, chocolate etc ...)
I put the custard that my mother taught me.
Separate the yolks from the whites. Beat the egg yolks with sugar until they become swollen and frothy. Add flour, milk and lemon zest and continue stirring mix well.
Put the bowl on the stove and begin cooking without stirring ..
boil until 3min .. and allow to cool slightly before stuffing the sphinx!
I have helped with the pastry bag! : D
et voila ... Bon appetit!
With this recipe for the collection of
TRY TO ENJOY
