Dessert, Video Recipes
Carnival “Bugie”
16-20 “bugie”
people
10′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Instructions
Mix the flour and granulated sugar in a bowl and create the usual well in the middle. Then add the eggs and salt and pour in a small glass of Zucchi Lemon-Flavoured EVO Oil. Beat the eggs with a fork and start to mix thoroughly with the flour and the other ingredients.
Once the liquids have been absorbed, transfer the dough onto a pastry board and keep mixing with your hands to form a smooth, uniform loaf.
Divide the loaf into smaller portions to start rolling out the dough, with a pasta-roller or rolling-pin, until about 2-3 cm thick.
After rolling out all the dough, cut it into uniform rectangles with a serrated pastry-cutter wheel. Then make a cut in the middle of each rectangle and thread one end through to create this pastry’s traditional bow shape.
Pour the Zucchi groundnut oil into a frying-pan and wait for it to heat to the correct temperature. Then immerse the bows of dough in the oil, turning from time to time with a fork, until a perfect golden brown.
Drain with a slotted spoon and place on kitchen roll. Then serve with a dusting of icing sugar to taste.
Once the liquids have been absorbed, transfer the dough onto a pastry board and keep mixing with your hands to form a smooth, uniform loaf.
Divide the loaf into smaller portions to start rolling out the dough, with a pasta-roller or rolling-pin, until about 2-3 cm thick.
After rolling out all the dough, cut it into uniform rectangles with a serrated pastry-cutter wheel. Then make a cut in the middle of each rectangle and thread one end through to create this pastry’s traditional bow shape.
Pour the Zucchi groundnut oil into a frying-pan and wait for it to heat to the correct temperature. Then immerse the bows of dough in the oil, turning from time to time with a fork, until a perfect golden brown.
Drain with a slotted spoon and place on kitchen roll. Then serve with a dusting of icing sugar to taste.
