Golden Puffs / Sfinge d’Oro
These incredibly light tasting golden puffs, or sfinge d’oro, are made for the feast of St. Lucy and are so delicious that it is hard to stop at just one; that is why when you make them be sure to have a few friends or family members on hand to enjoy them on the spot. These are best eaten warm and loose their crispiness as they cool. Nevertheless they addicting.
- 1 cup water
- 1 tbs shortening such as Crisco
- 1 cup unbleached all purpose flour
- 1/2 tsp baking powder
- 2 tsps brandy
- 4 large eggs
- Canola oil for frying
- 1/2 cup warm honey
- as needed Sugar sprinkles
- Pour the water into a large saucepan. Add the shortening and bring to a boil.
- Transfer the water mixture from the stove to the bowl of a stand mixer. Beat in the flour until the mixture is lukewarm.
- On low speed stir in the baking powder and brandy. Beat in the eggs, one at a time.
- Heat 4 cups of the oil to 375F in a deep fryer or heavy-duty pot
- Drop heaping spoonfuls of the dough into the hot oil and fry until golden brown. Transfer the puffs to a warm platter. Drizzle the honey over them and sprinkle with the sugar. These are best eaten warm
- Combine 2 teaspoons of ground cinnamon with 1 cup of granulated sugar in a clean paper bag. Close the bag and shake to blend the ingredients; C
- As you fry the puffs transfer them to the bag and shake to coat in the cinnamon and sugar mixture.
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