Spingi, or doughnut middles, with an Italian twist.

 

 

These little doughballs are heavenly , when  rolled in cinnamon   sugar, or dipped in a simple syrup and honey mixture…..They  are very addictive, and 6 are just not enough.  I have made them with both regular pastry  flour, and WW pastry flour….No perceptible difference.   They can even be dipped in chocolate or caramel sauce, if you want to plate them , and serve them as a dessert….P9020002I have dipped the Spingi in the photo in 3 different coatings:   Icing sugar, regular granulated sugar, and coconut flakes, prior to frying…

SPINGI- 

4 eggs

1/2 cup brown  sugar

1lb  ricotta cheese

1/2 tsp each vanilla and lemon extract.

1 cup cake flour (unbleached)

1/4 cup coconut flakes (unsweetened)

1 tbsp baking powder

1/8 tsp sea salt 

    Mix   all    ingredients together in a bowl  with hand mixer or kitchenaid or by hand, if you’re so inclined…..Using greased hands or a small ice cream scoop,  make prune-sized balls.  Drop in 375F vegetable oil, and fry till just darker than  golden brown….Remove, toss in topping and enjoy!                                 

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