Traditional Carnival Sweets Recipe

They have a different name based on the region you find yourself in: chiacchiere in Lombardy, Bugie in Piedmont, Crostoli in Veneto, and while recipes might be slightly different, the core ingredients are almost the same. 

What is absolutely certain is that these Chiacchiere are everywhere in Italy around Carnival time; crunchy and sweet, the perfect recipe for everyone to enjoy.  

Ingredients

500g Plain flour (sifted, plus more for rolling the dough)
3 eggs
2 egg yolks
80g Caster Sugar
30g Melted Unsalted Butter
1 Pinch Sea Salt
45ml of Rum
Vegetable Oil, for frying (we recommend peanut for high temperature frying)
Icing sugar for dusting

Method 

To prepare the dough, start by placing the flour on a clean work surface and forming a well in the center. Add the eggs, sugar, salt, lemon zest, melted butter, and rum. Gradually blend the ingredients together with a fork, incorporating the flour as you go.

Work the dough with your hands until it forms a smooth, cohesive ball that springs back when lightly pressed with a finger. Wrap the dough in cling film and allow it to rest for 1 hour.

After resting, divide the dough into small portions, roughly 7 to 8 pieces, and roll them out thinly using either a pasta machine or a rolling pin, dusting with flour as needed. The thickness should be moderate, not too thin.

Cut the rolled-out dough into rectangles, approximately 15x10cm in size. In a deep, medium-sized skillet, heat the oil to around 180°C, filling it about three-quarters of the way.

Carefully lower a batch of 3 to 4 crostoli into the hot oil and fry until they turn a deep golden color all over, about 3 minutes. Use a slotted spoon to remove them from the oil, draining any excess, and transfer them to a plate lined with paper towels to absorb any remaining oil.

Once cooled to room temperature, dust the chiacchiere with icing sugar. Enjoy them immediately or within 12 hours of frying for the best taste and texture. Add marmalade or hazelnut cream for extra indulgence!