Recipe: Impasto delle Bugie di Carnevale (Fried Carnival Pastries Dough)

Bugie di Carnevale, also known as chiacchiere, crostoli, or cenci, are traditional Italian fried pastries enjoyed during the Carnival season. These light, crispy treats are popular throughout Italy, with regional variations in name and preparation. In Rome, Lazio, where I am located, they are commonly referred to as “cenci.”

Notes:

• The dough should be elastic and smooth after kneading. If it’s too sticky, add a little more flour; if it’s too dry, add a bit more wine or milk.
• Ensure the oil temperature remains consistent during frying to achieve evenly cooked pastries.
• These pastries are best enjoyed fresh but can be stored in an airtight container for up to a week.

  

Ingredients:

• 500g all-purpose flour
• 100g granulated sugar
• 5 large eggs
• 50g melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Zest of 1 lemon
• 50ml white wine or grappa
• Vegetable oil for frying
• Powdered sugar for dusting
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Bugie di Carnevale (Fried Carnival Pastries Dough) now.

Instructions:

1. Prepare the Dough:
   • On a clean surface, create a mound with the flour and make a well in the center.
   • Add the sugar, eggs, melted butter, vanilla extract, salt, and lemon zest into the well.
   • Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms.
   • Slowly add the white wine or grappa, kneading until the dough is smooth and elastic.
   • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Roll Out the Dough:
   • Divide the dough into four portions.
   • Using a rolling pin or pasta machine, roll each portion into a thin sheet, about 1/8 inch thick.
   • Cut the sheets into strips approximately 2 inches wide and 1 inch long.
   • Make a small slit in the center of each strip and loop one end through to form a bow shape.
3. Fry the Pastries:
   • Heat vegetable oil in a deep pan to 350°F (175°C).
   • Fry the pastries in batches, turning them until golden brown and puffed.
   • Remove with a slotted spoon and drain on paper towels.
4. Serve:
   • Dust the cooled pastries with powdered sugar before serving.

Variations and Tips:

• Alcohol Substitutes: If you prefer not to use alcohol, you can substitute the white wine or grappa with milk or orange juice.
• Flavor Enhancements: Adding a teaspoon of cocoa powder to the dough can create a chocolate version of these pastries.
• Dietary Adjustments: For a dairy-free version, replace the butter with a plant-based alternative.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Bugie di Carnevale (Fried Carnival Pastries Dough) now.

Nutritional Information (Per Serving):

I hope this guide has made making Bugie di Carnevale seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.