Hello friends, today I present you these crispy chiacchiere, a foolproof dough to amaze your guests during the carnival period. A recipe developed after years of experiments. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for chiacchiere, foolproof dough
- 1.75 cups Manitoba flour (Or flour with 13 g of protein)
- 0.4 cups all-purpose flour
- 2 tbsp soft butter
- 2 tbsp rum (Or limoncello, strega, brandy, white wine)
- 2 eggs
- 0.3 cups granulated sugar
- 0.5 tsp fine salt
- to taste grated orange and lemon zest
- 1 tsp vanilla essence (Or 1 packet of vanillin)
- 4 cups peanut oil
- to taste powdered sugar for dusting
Tools
- 1 Stand mixer
- 1 Whisk hook
- 1 Pasta roller
- 1 Pastry board
- 1 Frying pan
Steps for chiacchiere, foolproof dough
To make these delicious chiacchiere, a foolproof dough, put all the ingredients into the bowl of a stand mixer starting with the sifted flours, granulated sugar, eggs, rum, and soft butter. Then add the salt and the grated zest of a lemon and an orange, and the vanilla essence. Turn on the machine with the hook (K) attachment and start kneading from the lowest speed up to speed 2-3, which is medium. When a smooth and homogeneous ball forms, the dough is ready. Of course, you can also knead everything by hand on a pastry board. Let the dough rest for 1 hour in the fridge wrapped in plastic wrap. Then flour a pastry board and using a pasta roller, start rolling the dough from thickness number 3 up to number 9. It should be a very thin sheet. With a fluted or serrated wheel, cut rectangles and make a vertical cut in the center. In a pan, heat the peanut oil to temperature (340°F-350°F), fry the chiacchiere a few at a time until golden on both sides. It will take 30 seconds per side. Drain them and place them on a tray covered with paper towels or frying paper.
Finally, when they are cool, dust with powdered sugar and serve. Here are the chiacchiere, a foolproof recipe. I hope you enjoy my latest recipe, until next time friends.
STORAGE, TIPS AND NOTES
The chiacchiere dough can also be made the day before or the night before. The resting of the dough is essential to obtain a more elastic and thin dough that will not absorb oil during cooking. The strength of the flour is also crucial, which is why Manitoba is used.
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