Morsi di Sposa


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.


- 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

How to Serve:

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.

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