Not all donuts come with a hole, this seems to be the perfect phrase for today’s recipe. We’re talking about donuts Sicilian which are, precisely, without a hole. These are exquisite sweets, which in some countries are also called clouds and which you can find in abundance in the stalls of the beautiful island. They are very good soak in local bitters, possibly homemade ones. But also in milk for the little ones or in coffee after lunch. If you have any leftovers, keep them closed in an airtight container, because they dry out very quickly.
- 0 flour 330 g
- sugar 250 g
- eggs 3
The first thing to do to prepare Sicilian donuts is to work the eggs with the sugar in a glass or steel bowl. Work with the whisk until obtained a frothy mixture. Fill a pan with water and turn the heat on low. Continue working the mixture in water bath, until it has risen a little and the sugar has completely dissolved. Turn off the heat, cover with a cloth, making sure it does not come into contact with the eggs let cool completely. At this point you can preheat the oven to 185 degrees static.
Mix the flour into the mixture little at a time, until you obtain a firm dough. Line two baking trays with baking paper. Distribute the dough to form your donuts, being careful to leave a little distance between one and the other. With these ingredients you should get more or less 11 clouds. They must be nice and flat, so you can gently move the pan to distribute everything better. Cook for 8 minutes, then reduce the temperature to 150 degrees and continue for another 5 minutes. Remove from the oven and let cool before serving. Your Sicilian donuts they are ready.