Well, because I was starting to get use to the idea that spring might just be round the corner and since it is the first part of February we know that Ma nature must be a bugiardo! (That's Italian for liar!)
So Lies Lies....the translation is for these tasty little carnival treats was the choice yesterday for a fitting way to celebrate carnevale, as well as make an entry for World Nutella Day February 5th
|Nutella Filled Bugie|
Anyway, I fiddled around with a variety of recipes that I found on line till I came up with something that suited me. Some recipes made what to me looked like Cenci or Chiacchiere as they called here were the fried strips of flat dough with a few bubbles and more like pasta. Here in Piedmont bugie is more like a richer version of a sopapilla that gets filled with Nutella or apricot jam. They only make their appearance during carnevale and will disappear shortly after Fat Tuesday. Speaking of fat, it seems that carneval time is also a festival of fat and frying. Every carnival pastry that I have seen made revolves around a batter or dough rich with eggs, and fried, fried, fried.
I worked for a local friends bakery a few years back during the carnival season and we made loads of Bugie and Cenci. I couldn't locate his recipe as it is on a scrap of paper somewhere in the piles of scraps of paper with recipes and ideas, waiting to be sorted, but came up with what seems to me to be very close. Most recipe I found called for a large amount, so i cut it way back to make a more reasonable amount of fried dough. The dough was tighter than it should have been, which leads me to believe that I will make the batter wetter next time and let it rest a while longer to insure larger fillable holes. The Ligurian variety calls for dry white wine, a splash of that might do the trick. If you find your batter is also too tight also, you can always slice them in half and slap on the Nutella or jam and sandwich them back together. No worries!
|rolled out Bugia dough|
|Frying the Bugie|
30 g butter, soft (2 TB)
30 g sugar (2 1/2 Tb)
2 eggs room temperature.
250 g pastry flour or all purpose
1 tsp baking powder
2 tsp orange flower essence or vanilla if you like
milk or white wine, 2 tablespoons to 1/4 c, if needed, which I think it will be
Oil for frying
Cream your butter and sugar till light.
Add the eggs, salt and mix well.
Lightly blend the flour and baking powder and don't over mix.
Add the orange flower essence, you could also use some orange or lemon peel for a bit more flavor though not traditional
and the milk or wine to make a very soft dough.
cover and let your dough rest about an hour at room temperature as long as your room isn't too warm.
Roll out in one go or 2 smaller pieces in a rectangle on a lightly floured surface, to about 1/4 inch thick
Cut into roughly 2 inch squares.
You don't want the dough too think or they won't puff as well.
Fry a few at a time in hot oil (375-400, a thermometer is very helpful), turning once.
Drain on absorbent paper.
Fill with Nutella filled pastry bag fitted with a medium sized plain tip. For Apricot jam you might need a larger tip, as the chunks of jam may clog.
If you don't have a sufficient puff, slice and spread Nutella or jam on one half and put back together.
Sprinkle with powdered sugar and serve.