It’s Carnival time, and today, at my children’s request, we prepare Nutella-filled Bugie together: delicious ravioli-shaped pastries filled with Nutella, fried, and dusted with powdered sugar.
They are delicious and disappear in no time. The recipe is easy, although the preparation of the dough sheets might be a bit laborious, but by no means impossible. To speed up the process, I used a stand mixer to prepare the dough and a pasta machine to roll it out, but you can also do it by hand with a rolling pin. It requires a bit more elbow grease, but the result is the same.
I used Nutella as the filling; my kids love it. However, I also made some filled with strawberry jam, which I enjoyed a lot. So, the choice is yours. If you’re a Nutella fan like my kids, this is the right recipe for you.
Also, try the Piedmontese Bugie Recipe. Same procedure and same ingredients, but without the filling.
Now let’s see how to make the recipe for Nutella-filled Bugie. Prepare the ingredients, and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would make me very happy. I’ll be waiting for you.
Gabriella
Other delicious recipes for Carnival to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
Ingredients
- 2 cups flour (+ extra for working)
- 1 egg (+ 1 yolk)
- 1/4 cup sugar
- 2 tbsps butter (melted)
- 1 1/2 tsps baking powder
- 1 pinch salt
- 1 shot liqueur (optional)
- 2 tbsps white wine (30 ml)
- 1 quart peanut oil (for frying)
- as needed powdered sugar
Tools
To make the Nutella-filled Bugie, you’ll need:
- 1 Work surface
- 1 Pasta machine
- 1 Fryer
- 1 Fluted pastry wheel
- 1 Thermometer
Steps
First, prepare the dough.
Pour the sifted flour with the baking powder into the stand mixer’s bowl and make a well in the center. Add a pinch of salt (a pinch of salt as my mother-in-law would say), the lightly beaten eggs (1), and slowly all the other ingredients. Attach the kneading hook and run the machine for a few minutes until you get a compact dough (2).
Wrap the obtained dough in plastic wrap and let it rest for about 30 minutes.
Sift the flour with the baking powder on a work surface, form a mound, and make a well in the center. Pour in the eggs (1 whole + 1 yolk) lightly beaten, sugar, a pinch of salt, melted butter, and white wine. Knead energetically with your hands, then create a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
Take the dough, form a cylinder, and divide it into 4 parts (3). Flour the work surface (4) and roll out the dough with a rolling pin (5).
Then pass the dough through the pasta machine, gradually increasing the width until the last setting,
to obtain a sheet about 1/8 inch thick. If you don’t have a pasta machine, no problem: you can also use a rolling pin.
Using a pastry bag (or a spoon), place a series of Nutella dollops, well spaced apart on the lower part of the dough. The size depends on how big you want your bugie.
Fold the upper part over, pressing slightly around the filling to release the air, and using a fluted pastry wheel cut rectangles.
Heat the oil in a pan and, when it is hot (338°F), drop in your bugie in batches of 6-7, frying them for a few seconds on each side. When they are golden brown, drain them and place on paper towels.
Sprinkle the bugie with powdered sugar as desired, place them on a serving platter or tray, and serve.
Here are your Nutella-filled Bugie ready. Enjoy your meal!!
Until the next recipe.
Storage
You can store Nutella-filled Bugie at room temperature for 3 – 4 days, covered with plastic wrap or in an airtight container.
You can store Nutella-filled Bugie at room temperature for 3 – 4 days, covered with plastic wrap or in an airtight container.
Tips and Suggestions
– Once the oil reaches temperature (338°F – 356°F), lower the flame slightly, but be careful, it should not be too cold.
– The ideal oil for frying is extra virgin olive oil, but due to high costs, you can opt for peanut oil, which also has high resistance and is therefore suitable for frying.
– If you want to prevent the Nutella from drying out too much during frying, try placing small teaspoons of cream on a tray with parchment paper and freezing them for 30 minutes before sealing them in the dough. They will remain very creamy!
– If you want to prevent the Nutella from drying out too much during frying, try placing small teaspoons of cream on a tray with parchment paper and freezing them for 30 minutes before sealing them in the dough. They will remain very creamy!
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