Bugie: Italian Carnival sweet pastry fritters

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavouring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.

A variation of the recipe includes the addition of the liqueur or other spirits such as Marsala or Grappa. 

The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.

RECIPE: 4 persons
PREPARATION: 10 MINUTES
COOKING TIME: 10 MINUTES

Ingredients
• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

The recipe in 7 easy steps:
1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until the dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With a serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in a deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on a tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.

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