Isola delle Femmine Connection


Sfinge (Yeast Version)
Marie Bellecci Glazier


   2 cups all-purpose flour, sifted
   1/4 cup granulated sugar
   1 teaspoon baking powder
   1 cake yeast
   3/4 cup warm milk (about 110 degrees)


   Dissolve yeast in milk.  Sift flour and combine dry ingredients.  To this dry mixture add and mix as you add the yeast-milk mixture.  Dough should be sticky and elastic.  If necessary add water (a little at a time) or if it is too thin, add more flour.  Put the dough into a bowl, cover and let rise in a warm place until double in size.  Punch down, cover and let it rise again.

   To cook, heat vegetable oil in a fry pay deep enough to submerge the sfinge to about 350 degrees.  Use a large tablespoon to scoop the dough and drop into the oil.  Fry until golden brown.  While still warm sprinkle with granulated sugar, powdered sugar, honey, or whatever you like.

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