Do you want to make bubbley and crispy chiacchiere? Here’s the recipe to follow with the steps to make wonderful chiacchiere without yeast!
How is it possible? Simple, in this recipe the yeast is replaced by marsala, which during frying makes the chiacchiere crunchy, bubbley, and crispy.
If you like carnival sweets, don’t forget to read
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 491.48 (Kcal)
- Carbohydrates 73.42 (g) of which sugars 15.15 (g)
- Proteins 13.40 (g)
- Fat 16.63 (g) of which saturated 7.13 (g)of which unsaturated 8.65 (g)
- Fibers 2.88 (g)
- Sodium 238.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Manitoba flour
- 1 egg
- 1/4 cup all-purpose flour
- 1 1/2 tbsp butter (melted)
- 1 1/2 tbsp sugar
- 4 tsp marsala
- 1 pinch salt
- to taste lemon zest
- 2 qt sunflower oil
Tools
- 1 Pastry cutter
- 1 Bowl
- 1 Spoon
- 1 Kitchen scale
Procedure
Here’s the recipe for delicious bubbley chiacchiere without yeast, fragrant and crispy
To obtain a friable, bubbley, and crunchy dough we will use marsala.
Put the dry ingredients in a bowl (flours, sugar, and salt) and gently mix the ingredients. The flour mix is important to give the dough consistency during frying in the sunflower oil.
After mixing the flours, add the liquid ingredients (marsala, egg, and melted butter).
I suggest using melted or softened butter to incorporate it well.
Work the dough until you get a homogeneous dough ball. After forming the ball, let it rest in the fridge wrapped in plastic wrap for at least 30 minutes.
Roll out the dough with a rolling pin (or with a pasta sheet roller) to a thickness of 1/16 inch. Cut the dough with a fluted pastry wheel to make pieces of 6 x 3 inches and make cuts in the center.
Fry in hot oil (302°F) for 2-3 minutes, turning them on both sides so they achieve a hazelnut color. You’ll see tons of bubbles forming in the hot oil!
Put a few chiacchiere at a time to not lower the oil temperature too much. Cold oil would make the fry greasy and soggy.
Remove the bubbley chiacchiere and let them rest on a sheet of absorbent paper to absorb any excess oil.
Dust the bubbley chiacchiere with a generous amount of powdered sugar once they are completely dry and cooled.
Your bubbley chiacchiere without yeast are ready!
