Bugie, chiacchiere or cenci. The same name for similar Italian Carnival treats, simple strips of dough, deep fried and dusted with icing sugar. This is my grandma's recipe, like most traditional Italian recipes the quantity are in handfuls and tablespoons.
6 handfuls plain flour (about 200g)
16g (4 teaspoons) baking powder
30g melted butter
2 egg yolks
2 tablespoons caster sugar
1 teaspoon vanilla extract
1 pinch salt
icing sugar, for dusting
1 litre peanut oil, for deep frying
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Directions Preparation:40min › Cook:20min › Extra time:30min › Ready in:1hour30min
Sift the flour with the the baking powder and transfer on a working surface.
Add the melted butter, egg yolks, sugar and a pinch of salt. Knead to make a soft and smooth dough. Wrap in plastic wrap and let stand at room temperature for 30 minutes.
Roll out the dough to 2mm thin. With a ravioli wheel cutter or a knife, cut out diamonds or rectangles. Cut a hole in center (it will help holding the fritters when deep frying).
Heat the oil until hot. Add the bugie, a few at the time, deep frying until golden on both sides. Drain on paper towel, sprinkle with icing sugar and serve.