Bugia Recipes

BUGIA

Steps:

• Sift the flour with the baking powder, salt, and sugar and set aside.
• In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended.
• Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.
• Remove the dough from the bowl onto a floured board.
• Knead by hand until smooth.
• Form the dough into a ball, flatten slightly, and place in a bowl.
• Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
• Heat the oil in a deep fryer or deep pot to 350 degrees F.
• Meanwhile, cut the dough into 4 or 6 equal pieces.
• Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
• Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good.
• Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
• If the dough tears, cut it off and work it back into the dough.
• The cookies curl when they fry, so fancier shapes are not important.
• As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying.
• Fry in batches, turning once, until puffed and golden brown, about 1 minute.
• Transfer with a slotted spoon to paper towels to drain.
• While the cookies are still hot, dust them well with powdered sugar.
• Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
• Dust well a second time until the cookies are quite white.
• The cookies will keep for a week or so in an airtight container.
• You may need to re-dust them with sugar before serving.

FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH

Steps:

• Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
• Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
• Add the remaining flour and mix until a slightly sticky dough forms.
• With hands, shape dough into a ball and refrigerate, covered, for about an hour.
• Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
• Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
• Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
• Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
• Remove with strainer and place on a paper towel lined plate to cool.
• When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)