Isola delle Femmine Connection

Sfinge (Yeast Version) Marie Bellecci Glazier Ingredients:    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) Instructions:    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. Home  Surnames  Records Isola Photos Immigrant Photos Fishing Photos  Researchers Monuments Santa Rosalia  Fishing  In the News  Cookbook  World War II  Guestbook   E-Mail