Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Morsi di Sposa

"Morsi di Sposa" translates to "bride's little bites" and is an old Brazilian recipe for small donut-like disks that are lightly fried and dusted with powdered sugar and drizzled with cinnamon syrup & fresh fruit. They're wonderful with espresso or tea, as an addition to brunch, or a late-afternoon pick-me-up.

Ingredients: Print Ingredients

- 1/2 cup warm water
- 2 large egg yolks
- 2 tablespoons melted unsalted butter
- 1/2 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 1 cup canola oil (for frying)
- 1/4 cup powdered sugar
- 1 pound assorted fruit, cut into small chunks (l like peaches, pears and plums)
- 1/2 cup toasted pecans

Cinnamon Syrup

- 1/2 cup water
- 1/2 cup white sugar
- Juice of one lime
- 2 cinnamon sticks, broken into chunks


Make cinnamon syrup (see below). In a small bowl, whisk together water, egg yolks, flour and salt until smooth.

Heat the oil in a deep skillet until it begins to bubble. Using a teaspoon, drop spoonfuls of the batter into the oil. The batter will flatten into disks as it fries. turn over once, using a wooden spoon; once both sides are golden brown and crispy, remove with a slotted spatula. Drain on a paper towel.

Dust liberally with powdered sugar. Drizzle with cinnamon syrup and serve with fruit and toasted nuts.

Eat immediately! Serves 2 to 4.

Cinnamon Syrup
In a small saucepan, combine the water, sugar, lime juice and cinnamon sticks. Bring to a boil over medium-high heat, and simmer for 5 minutes, until the mixture is glossy and viscous. Remove from heat and let stand for 5 minutes. Strain to remove cinnamon pieces.

How To Serve:

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata