Italian Carnival sweets
Well, long last the Chiacchiere Carnival Sweets!
Those prepared by Lella are so good that when we were children we begged her to cook them regularly, even long before Carnival. Mom coming from Ivrea, she actually calls them bugie (i.e. lies).
For those who do not know them (is this possible ?!), they are rectangular typical Carnival sweets, fried and sprinkled with cinnamon and / or powdered sugar.
Our Carnival sweets recipe
- 500g flour (we used the one with the yeast incorporated)
- sugar 60g
- 50g butter
- 3eggs – 1 yolk
- vanilla 1 packet
- Rum 1 cup
- Cinnamon and powdered sugar (or cocoa)
- Seed Oil
In a bowl, work the flour, sugar, butter, eggs, vanilla and rum until obtain a smooth and elastic dough, which should then be covered with a cloth and let it rest for half an hour.
Passed the rest time, begin to flatten the dough with a rolling pin and used a pastry scalloped wheel to cut the rectangular strips (we made about 5x8cm) whose center will then etched diagonally.
Pre-heat the vegetable frying oil and once at temperature started to fry the rectangle pastry on both sides until they reach a golden hue.
Put them to cool on a plate covered with paper towels and then sprinkle them with powdered sugar or cinnamon.