Italian 'bugie' (literally lies) are traditional Carnival treats. These are simple strips of dough deep fried and sprinkled with icing sugar. This is a lighter version since the bugie are prepared with oil instead of butter and oven baked.
1 person made this
30g caster sugar + 1 tablespoon
1 lemon, zested
30g extra virgin olive oil
4 tablespoons Marsala wine
2 to 3 tablespoons milk
1 pinch salt
2 tablespoons of egg and milk wash, for brushing
icing sugar, as needed for dusting
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Directions Preparation:15min › Cook:12min › Extra time:30min › Ready in:57min
Place flour, eggs, 30g of sugar, lemon zest, oil, Marsala, milk and salt in a food processor and mix well until it forms a sticky dough.
Transfer on a working surface and knead with your hands until smooth and soft. Wrap in plastic wrap and let stand for 30 minutes out of the fridge.
Preheat the oven to 200 degrees C. Line a baking tray with baking paper.
Roll out the dough with a rolling pin or a pasta machine until it gets really thin, about 1mm.
With a ravioli cutting wheel, cut out 10 to 15cm long strips or your favorite shapes. Transfer on the baking tray, brush with the egg and milk wash and sprinkle with the remaining 1 tablespoon of caster sugar.
Bake in the preheated oven for 10 to 12 minutes. Remove from oven, let cool at room temperature and sprinkle with icing sugar.
Traditional bugie are deep fried in abundant vegetable oil.