Soft and Puffy Chiacchere. The bubbles for these chiacchere are wide and larger but their texture is softer. With the right tips, they come out perfect and disappear in an instant.
Carnival chiacchere or frappe, cenci, bugie. Many different names for these traditional carnival sweets, delicious and very easy to make at home.
Despite the variety of names, they are the same sweets made with a friable egg dough and irregular edges, fried in abundant oil and garnished with a generous sprinkle of powdered sugar. In short, a real treat!
For a light version, they can be baked in the oven.
To achieve an excellent result, my advice is to start mixing the ingredients with your hands on a floured work surface and continue kneading.
Then we will roll out the dough with a rolling pin, this is the secret.
We use a wheel to shape our Carnival chiacchere: this way we will obtain nice little rectangles.
Finally, after curling them one by one, they should be fried in abundant seed oil, they cook quickly, drain and sprinkle with powdered sugar, and they are ready to be enjoyed.
For a light version, we can place them on a baking tray with parchment paper on the bottom and bake them at 392 °F (200 °C) for about 10 minutes. Obviously, in the oven, they will have a different texture.
Swollen and full of bubbles, believe me! Chiacchere are a simple and economical dessert to please my husband and guests, taking them by the throat.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 309.61 (Kcal)
- Carbohydrates 40.41 (g) of which sugars 11.03 (g)
- Proteins 7.11 (g)
- Fat 13.84 (g) of which saturated 4.46 (g)of which unsaturated 8.70 (g)
- Fibers 0.96 (g)
- Sodium 359.92 (mg)
Indicative values for a portion of 100 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
Soft and Puffy Chiacchere
- 2 cups all-purpose flour
- 2 tbsps sugar
- 2 tbsps butter
- 2 eggs (room temperature)
- 2.5 tbsps white wine (or grappa)
- 1 pinch baking soda
- as needed orange (grated zest optional or lemon)
- 1 pinch baking powder
- 1 pinch salt
- as needed peanut oil
- powdered sugar
Tools
- Frying Pan
- Pastry Board
- Food Scales
Steps
Soft and Puffy Chiacchere
First thing (Tip: Take the butter out of the fridge 20 minutes before and let it soften at room temperature).
On the pastry board, create a well in the center of the flour. Sift the flour with a pinch of baking powder and a pinch of baking soda.
At this point, place the eggs, a pinch of salt, the zest of an orange, the room temperature butter, and the white wine in the center.Start beating the ingredients with a fork and gradually incorporate the flour from the edges towards the center.
Continue kneading the dough well until it becomes smooth and homogeneous (it is advised to knead it by hand and vigorously).
Let the dough rest for about 30 minutes wrapped in plastic wrap.
Roll out the dough with a rolling pin until you get a sheet 1/8 inch thick.
Form the diamonds.
Cut each sheet with the wheel, making many diamonds about 2.75 inches per side.
Cut in the center and pass one end of the dough through the central slit.
Put the oil in a deep pan and once it has reached the right temperature, start frying, then drain on kitchen paper.
Garnish with powdered sugar
Enjoy your meal.
Tips
Want to add a touch more? While rolling out the dough, fold it over itself several times, this way the Chiacchere will be more crisp and create bubbles during cooking.
Notes and Storage
The oil is ready at a temperature of 338 °F (170 °C), to know when the oil is ready, test it with a small piece of dough.
If it floats up forming tiny bubbles around without darkening, you can proceed with frying. If the piece of dough stays at the bottom, it means the oil is still cold, wait a little longer.
Delicious freshly made and the following day.
To store the chiacchere at their best, seal them in plastic food bags, being careful not to crush them as they are fragile; this way, they keep for 5/6 days.
If you liked this recipe, click on many stars, thank you infinitely.
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