Bugie, traditional for Carnavale

on

When we came to Italy I was expecting to find a local bakery and come every morning for fresh rolls or pastries. But honestly we just don't care for them. They are typically really firm, dry, and remarkably crunchy. They make a mess when you try to eat them. The pastries we can enjoy are cannoli. They are still pretty hard, and loaded with frosting, not really great for breakfast. 

So I was delighted to bite into these bugie pastries I found at the grocery store. They are constructed like a poptart, with a sweet crust and jam filling, then dusted with powdered sugar. They are a traditional food during carnavale, or the period of time just before the dietary restrictions of Lent. 

One bite of these and we were convinced!   

So happy to find a recipe! 

https://turinitalyguide.com/bugie-italian-carnival-recipe/

Ingredients

  • 500 g flour
  • 70 g sugar
  • 70 g melted butter
  • 3 eggs 
  • 1 shot rhum
  • 1 teaspoon baking powder
  • a pinch of salt
  • lemon zest
  • vegetable oil
  • water, room temperature
  • icing sugar

Utensils

  • a sieve
  • a large bowl
  • a small bowl
  • a pasta machine or a rolling pin
  • a stainless steel skimmer or a pair of kitchen tongs
  • a serrated pastry wheel cutter
  • a frying pan
  • paper towels

Method

  • Sift flour, sugar, baking powder and salt together in a large bowl.
  • In a small bowl beat eggs, melted butter and rhum together. Add wet ingredients and lemon zest to large bowl and mix together.
  • Knead mixture on flour-dusted work surface until dough is smooth and elastic. If mixture feels a little bit dry add a bit of water at room temperature.
  • Wrap dough in cling film and allow to rest for at 30 minutes in refrigerator or another cool place.
  • Divide dough into four balls.
  • Take one ball (ensure the others remain covered while they are not being used) and pass it through pasta machine several times until dough is smooth. With each run in the machine, reduce the thickness setting until reaching 2mm. Repeat the same procedure with the other balls.  
  • With serrated pastry wheel, cut strips into desired shape(s).
  • Heat vegetable oil in deep frying pan. Fry bugie for about a minute on each side or until a nice gold colour. Try not to overcrowd your frying pan with too many bugie at once to maintain the high temperature necessary for deep-frying.
  • Remove bugie and place on tray lined with paper towels to drain excess oil.
  • Transfer to a serving dish and sprinkle icing sugar liberally on top of bugie.

Comments

Post a Comment