Lies are among the most well-known and prepared desserts during the Carnival period. Each region has its own recipe and characteristic ingredients: the term Lies is typical of Piedmont, my region of birth, but in other regions, they are called by many different names. The classic version is certainly the fried one, sprinkled with a little powdered sugar, finger-licking good.
But pay attention to this recipe, it’s very different from the ones you usually find: it has no eggs, no yeast, no sugar, and no resting time. Super fast! My lies are puffy, like a cloud, small balloons. Try them, they will win you over.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: about 80 lies
Cooking methods: Frying
Cuisine: Italian

Ingredients

4 cups All-purpose flour
1 1/4 cups warm milk
6 tbsp Butter
2 pinches Fine salt
2 cups Sunflower seed oil
to taste Powdered sugar
to taste Jam of your choice

Preparation

On a pastry board, place the flour in a mound, add the butter inside and slowly the just warmed milk.
Knead well for at least 10 minutes, the consistency should be rather firm and hard, like bread dough.
Form a loaf.
Cut the loaf into slices about 3/4 in. wide and roll them out with a rolling pin.
The sheets should be quite thin, so you will have more crumbly lies.
Now cut rhombus shapes with a pastry wheel: we made them quite small about 2 3/4×1 1/4 in., but you can decide to prepare them in the size you prefer.
It is important to fry the lies immediately, to prevent the dough from drying out.
In a pan, put plenty of seed oil, once it has reached the temperature (to be sure, take a small ball from the dough, if it floats while frying, it’s ready), immerse the lies one at a time.
After a few seconds they will puff up, as soon as you see the edges starting to brown, turn them over and let them cook for a few seconds on the other side.
With these quantities you will get about 60/70 lies: obviously the number can vary greatly depending on the thickness of the sheet and the size of the lies.