Traditional Italian Bugie Recipe: Delicious Carnival Sweet Treats

Ingredients

2 cups of all-purpose flour
1/2 cup of granulated sugar
1/2 teaspoon of salt
2 large eggs
2 tablespoons of unsalted butter, melted
1 tablespoon of vanilla extract
Zest of 1 lemon
1/4 cup of brandy or rum
Vegetable oil, for frying
Additional granulated sugar, for dusting

Steps and instructions

In a large bowl, combine the flour, sugar, and salt.
In a separate bowl, beat the eggs and then add the melted butter, vanilla extract, lemon zest, and brandy or rum. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Divide the dough in half and roll each piece out to about 1/8-inch thickness.
Cut the dough into strips or desired shapes.
Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
Fry the dough pieces in batches until golden brown, turning once.
Drain on paper towels and dust with additional granulated sugar while still hot.

Tools for making

Large bowl - For mixing the dry ingredients.
Separate bowl - To beat the eggs and combine the wet ingredients.
Whisk - To mix the wet ingredients thoroughly.
Rolling pin - To roll out the dough to the desired thickness.
Knife or cookie cutter - To cut the dough into strips or shapes.
Deep fryer or large saucepan - For frying the bugie.
Slotted spoon or tongs - To remove the bugie from the hot oil.
Paper towels - To drain the fried bugie and absorb excess oil.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Add cinnamon, nutmeg, or other spices to the dough for added flavor.
Replace the lemon zest with orange zest for a different citrus flavor.
Instead of brandy or rum, add a splash of almond extract or orange liqueur.
Add chopped nuts or dried fruits, such as raisins or cranberries, to the dough for extra texture.
For a savory twist, omit the sugar and salt, and instead season the dough with herbs and spices to create a savory bugie.
Serve the bugie with a dipping sauce, such as chocolate ganache, caramel sauce, or fruit compote.
Experiment with different shapes and sizes for the bugie, such as twists, knots, or small bite-sized pieces.

Recipe overview

Bugie are delicious, sweet Italian fritters, often enjoyed during the Carnevale season. These treats are simple yet satisfying, featuring a lightly sweetened and flavored dough that's deep-fried until golden and then dusted with sugar. The addition of lemon zest and a touch of brandy or rum gives them a delightful aromatic twist. This recipe will guide you through the process of making your own bugie at home, from preparing the dough to frying and sugaring. Expect a fun and rewarding cooking experience, and in the end, you'll have a batch of irresistible treats that are perfect for sharing or indulging by yourself.

Common questions

Can I use a different type of flour? Yes, you can use alternative flours like whole wheat flour or gluten-free flour, but the texture and taste of the bugie may vary.
Can I substitute the granulated sugar? Yes, you can use alternative sweeteners like brown sugar or powdered sugar, but again, it may affect the final taste and texture.
Is it necessary to use brandy or rum? No, the alcohol is optional. You can omit it or substitute it with a non-alcoholic flavoring like almond or orange extract.
Can I bake instead of frying the bugie? Traditionally, bugie are fried for a crispy texture. Baking may result in a different texture, but you can certainly try it. Bake at 350°F (175°C) for about 12-15 minutes, or until lightly golden.
How should I store the bugie? Store the bugie in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for beating the eggs and incorporating the wet ingredients.
Grater or Zester - To zest the lemon for added flavor.
Rolling Pin - For rolling out the dough to the desired thickness.
Knife or Cookie Cutters - To cut the dough into strips or shapes.
Deep Fryer or Deep Saucepan - For frying the bugie until golden brown.
Slotted Spoon or Tongs - To remove the bugie from the hot oil.
Paper Towels - For draining the fried bugie and removing excess oil.
Sugar Shaker - To dust the bugie with additional granulated sugar.

Origin stories

Bugie, a delicious and simple Italian treat, traces its roots back to the Carnival of Venice. Originally known as "angel wings," these sweet and crispy pastries fit perfectly with the joyful and extravagant atmosphere of the carnival. It's said that the name "bugie," which translates to "lies," was chosen because the pastries are so light and airy that they could almost deceive you into thinking they're something more than the simple mix of flour, sugar, and eggs that they are. Over centuries of Italian tradition, these delightful pastries have become a staple of Carnevale celebrations all over the country. So next time you take a bite of a bugia, remember, you're partaking in a centuries-old Italian carnival tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.