Delicious Carnival Chiacchiere

Name: Delicious Carnival Chiacchiere
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 40
Ingredients: Butter soft 3 ½ tbsp; Eggs 3; Egg yolks 1; Grappa 1 oz; Fine salt 1 pinch; Type 00 flour 4 cups; Sugar 5 ½ tbsp; Powdered yeast for sweets 1 ½ tsp; Vanilla extract in dough 1 tsp; Peanut seed oil to taste; Dark chocolate to taste

Vegetarian

Difficulty: Average
Prep time: 1 h 30 min
Cook time: 15 min
Makes: 40 pieces
Cost: Low

PRESENTATION

This year, the Carnival buffet, the most joyful party of the year, will be even richer with delicious Carnival chiacchiere! Many names for the same homemade recipe that requires few and simple ingredients: from North to South, each region has its own specific way of calling these carnival delights, easy and fast, with a rustic yet timeless taste. To give a boost to the most beloved fried desserts of all time, we have added to the traditional recipe a tempting dark chocolate drizzle, which will make them even more appetizing. Try also the other delicious variations of this Carnival sweet:

chiacchiere
stuffed chiacchiere
baked chiacchiere

Discover also other delightful fried and baked Carnival sweets!

INGREDIENTS

Butter 3 ½ tbsp (50 g) - soft

Eggs 3

Egg yolks 1

Grappa 1 oz (30 g)

Fine salt 1 pinch

Type 00 flour 4 cups (500 g)

Sugar 5 ½ tbsp (70 g)

Powdered yeast for sweets 1 ½ tsp (6 g)

Vanilla extract 1 tsp - in dough

Peanut seed oil to taste

for garnish: Dark chocolate to taste

Preparation

How to prepare Delicious Carnival Chiacchiere

To prepare the delicious Carnival chiacchiere, pour the flour into the bowl of the stand mixer fitted with the paddle attachment. Add the sugar 1, salt, beaten eggs 2, and grappa 3.

Mix until well combined 4, then add the vanilla extract 5 and butter 6, kneading until you obtain a homogeneous dough. If necessary, you can add 1-2 teaspoons of water.

Transfer the dough onto a work surface and quickly shape it into a ball 7. Wrap the dough with plastic wrap 8 and let it rest at room temperature for at least 30 minutes. After this time, divide the dough into portions of about 5 oz each 9 and start working each one individually (in the meantime, cover the rest of the dough to prevent it from drying out).

Slightly flatten the dough ball, flour it, and pass it through the pasta machine 10 set to the widest thickness. Fold the short sides of the pasta strip towards the center 11, then pass it again, each time setting the pasta machine to a thinner setting 12, until reaching 1/16 inch thickness.

Repeat the same procedure with the remaining dough. Let the rolled-out dough rest for a few minutes. Heat the seed oil to a temperature of 302-320°F. Use a fluted pastry wheel to cut rectangles of about 2x4 inches and make two cuts in the center of each 13. Fry 2-3 rectangles of dough 14 and cook them by turning them on both sides until golden. Drain the sheets on absorbent paper 15.

Chop the dark chocolate 16 and melt it in a bain-marie or in the microwave 17. Use parchment paper to make a cone following our guide how to make a parchment cone 18.