Bugie w/ Mamma D

This dish has a lot of names, and a lot of variations. Depending on which region of Italy your family is from it might be chiacchiere or crostoli, but for us, it was always bugie. All of which translate to some variation of chatter, gossip or lies - all relating to the frivolous period just before Lent which is when these were initially created for.

In my family, they became an Easter tradition as we were more likely to all get together for that holiday - and my grandmother would have the time to make the light and airy sweet! My mother swears she didn’t grow up making these, that it was something my grandmother took on after “us kids” were born. And like most of my grandmother’s recipes - she played a little fast and loose with the ingredients! Thankfully we found her cookbook after she passed with all of her notes and changes written in the margins. I can’t tell you how precious that book is these days!

I distinctly remember my grandmother walking in on Easter Sunday with a HUGE tray of these, wrapped beautifully in cellophane. I always loved them because they’re so light, you will knock back a dozen of them without even realizing it! Nanny always used Harvey’s Bristol Cream because it was something my grandfather drank, but you can use whatever liquor you prefer. There’s even recipes that call for a bit of white wine. Like so much of Italian cuisine, these are not only regional - I imagine they vary right down to the household! So as always, if you’ve never made them, or your family recipe was lost, start here. But if this is different that what you know and remember, be kind, we all have our traditions; and I’m happy to share mine with you.

Happy Easter!

Bugie
Makes about 150 pieces

2 C. AP flour, sifted, plus extra for rolling
2 TBS. sugar
pinch of salt
1/2 tsp. baking powder
1/2 C. milk
3 egg yolks
1 1/2 Tbs. butter, melted
juice of half a lemon
6 Tbs. Harvey’s Bristol Cream
1/2 Tbs. vanilla

canola oil for frying
powdered sugar for dusting

Combine flour, sugar, salt and baking powder in the bowl of a stand mixer, or a large mixing bowl.

In a separate bowl, combine milk, egg yolks, butter and lemon juice.

Pour the wet ingredients into the dry, combining into a sticky dough.

Mix in vanilla and Harvey’s Bristol Cream. Let the dough rest for 30 minutes.

You may need to work a bit more flour into the dough if it’s too sticky to roll out after 30 minutes. It should be smooth and elastic. Use a rolling pin to roll sections of the dough until they’re very thin. Use a sharp knife to cut the dough into strips, about 2x1 inch. Make a small cut in the center of each strip and loop one end through.

Heat about 2 inches of oil in a deep pan. Working in batches, fry the bugie until they are puffed and lightly golden brown. remove from oil and drain on paper towel.

Dust the bugie with powdered sugar.

Can be stored, without powdered sugar, in an air tight container for up to a week. Dust with sugar before serving.

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