SPINGE (ITALIAN) DOUGHNUTS 
1 c. water
1/2 stick butter
1 c. flour
1 tsp. baking powder
1/4 tsp. nutmeg
1/8 tsp. salt
4 eggs
Oil for frying
Confectioners' sugar sifted with cinnamon

Combine water and butter, bring to boil sift dry ingredients together and add all at once to boiling mixture. Remove from heat; mix vigorously. Add eggs, one at a time, mixing well after each addition. Drop from top into oil heated to 375 degrees. Fry until golden brown and drain. Sprinkle with sugar mixture. Serve warm or cold.

recipe reviews
Spinge (Italian) Doughnuts
 #112865
 Pat Indelicat (Illinois) says:
I'm very excited to see this recipe and will be trying it asap. My Aunt Pat used to make these when I was a kid and she coated them with honey. I've never seen this on here!! What a good memory!! Thanks!!
   #117661
 John V. (Connecticut) says:
The Sicilians call these svinge, they are listed under Italian Donuts. My Mom made them with ricotta cheese and chocolate shavings in the recipe.
   #155003
 Kelsey (Canada) says:
My rating judges the CHOIX recipe (which is what this is, is not spinge), not what you've labeled it as for Spinge. Definitely was not what we expected however we were delighted to discover making homemade cream puffs. NOTE: use unsalted butter OR omit additional salt.
   #183679
 Maria_Tweety (New York) says:
This is exactly my Grandmother's recipe. This is definitely a regional version as the common version uses ricotta and is not a cream puff type choix. I cut this in half and make a plateful when I'm missing my family. (they don't keep well - 24 hours max if tightly sealed). Powder right before serving.

 

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