Bugie
Source of Recipe
Leone's Italian Cookbook 1967
List of Ingredients
- 4 Cups sifted all purpose flour
- 1/4 Cup granulated sugar
- pinch of salt
- 1 tsp baking powder
- 1 cup milk
- 7 egg yolks, beaten
- 1/2 tsp olive oil
- 3 T butter, melted
- 2 T Jamaica rum
- 2 T anisette
- 1 T vanilla extract
- Fat for deep frying (half olive oil and half vegetable shortening)
- Confectioner's sugar
Instructions
- Mix the first 4 ingredients. Combine milk, egg yolks, 1/2 tsp olive oil and the butter and mix into dry ingredients. Add rum, anisette and vanilla, mixing well. Let dough stand at room temperature for about 30 minutes. Roll ou the dough on a floured board into a thin sheet. Cut into strips about 1 inch wide and 6 inches long. Tie each strip into a knot.
- Fill a 2 quart saucepan about half full of the cooking oil and heat it. Lower the heat to keep oil at a steady temperature (365-370 F) on a frying thermometer. Lower several pastries at a time into the hot oil and cook until golden brown. Be sure not to burn them or to crowd too many in the pan. Lift from the oil, place on brown paper and sprinkle with confectioners sugar. Add more oil if necessary to pan. When finished frying, strain oil through a fine wire sieve or cloth and set aside for further use.
- Serve bugie on a large platter. Makes about 8 dozen.
|
|
member logon
