The Carnival is getting closer and as a tradition every holiday a Messina it stands out for having a typical dessert. Without doubt the most famous dessert of Messinese Carnival and the pignolata, of which we have already spoken to you, but absolutely must not be forgotten “Fraviole Messinesi“ or “Sfinci di Cannaluvari.”. The sfinci are typical sweets that are prepared during the Carnival period and during the Christmas holidays.
Depending on the location, the name is considered "Sfince" feminine or masculine. It is said, in fact, "Le sfinci", "le sfinci" or "I sfinci". For the same lexical variety, in some areas they are called "Sfincie" or "Sfince". It should be noted that they are also often called "Spinci".
The recipe that we present is different from the recipe of "Sfinci di S. Giuseppe", which we will talk about shortly. This is the typical version of the Carnival.
For the dough:
500 g of flour 00, 25 g of brewer's yeast, water to taste, 1 tablespoon of extra virgin olive oil, 2 tablespoons of sugar, the grated rind of an untreated lemon or orange (optional), 150 g of raisins, just under half a tablespoon of salt.
granulated sugar and a few pinches of ground cinnamon.
Soak the raisins in a cup of warm water. After about ten minutes, drain and dry it. Sift the flour. Pour it into a bowl to form the classic fountain. Pour the oil and yeast dissolved in half a glass of warm water into the cavity. Start working the dough, adding, in succession, the sugar, the grated lemon or orange peel (optional) and the salt. Finally, add the floured raisins.
Continuing to beat, add, little by little, the lukewarm water necessary to obtain a soft and velvety batter. Continue to knead the dough, beating it with your hand slightly flexed and your fingers open, so as to move it with the palm of your hand and, at the same time, let it slip between your fingers. Continue, beating the dough vigorously, until it is perfectly smooth and homogeneous. It will take approximately 15 to 20 minutes from the start of processing. At this point, cover the bowl and let the dough rise for 2-3 hours or until bubbles begin to appear on its surface.
Then fry them, a few at a time, in spoonfuls in hot oil. As soon as they become swollen and golden, remove them with a slotted spoon and place them to drain on absorbent kitchen paper. Let them cool and, before serving, roll them, one by one, in granulated sugar mixed with cinnamon.