Chiacchiere (Sweet fried dough)

Name: Chiacchiere (Sweet fried dough)
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 40
Ingredients: Type 00 flour 4.3 cups; Sugar 0.3 cup; Butter at room temperature 3 ½ tbsp; Grappa 2 tbsp; Eggs medium 3; Baking powder 1 ½ tsp; Vanilla bean 1; Egg yolks 1; Fine salt 1 pinch; Peanut seed oil to taste; Powdered sugar to taste

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116

Calories per serving

Vegetarian

Energy Kcal 116
Carbohydrates g 12.1
of which sugars g 2.8
Protein g 1.9
Fats g 6.4
of which saturated fat g 1.42
Fiber g 0.3
Cholesterol mg 23
Sodium mg 35

Difficulty: Easy
Prep time: 60 min
Cook time: 20 min
Makes: 40 pieces
Cost: Very low

PRESENTATION

Simple, crispy edges draw people in whenever a plate of Chiacchiere shows up at the table—those crunchy strips of Italian fried dough with their pretty, golden color and light dusting of powdered sugar just look so inviting. Carnival sweet favorites like these are often found stacked high for family gatherings, especially around Carnevale, bringing a real festive feeling to any event. Traditional Italian pastry lovers enjoy the blend of deep-fried crispiness and a touch of crunch that parents and kids always reach for again and again. It’s not unusual to hear relatives call them Bugie or Frappe cookies (each region has a different name), but it’s the same sweet, cloud-like treat everyone wants. The fluffy layers and satisfying snap combine with a simple, homemade feel that makes every celebration special—it fits perfectly for holiday dessert tables, birthday parties, or a good afternoon snack. Families love that Chiacchiere feels fancy and comforting at the same time, pretty much making everyone smile.

Busy home cooks like Italian holiday baking like this because it’s just as welcome for family brunch as it is for Sunday dinner or a fun after-school treat. The powdered sugar dessert not only looks nice (especially with all that white sugar on top), but it’s also flexible—serve a big tray with coffee (DO IT for new guests) or tuck a few pieces onto parade-day lunch plates for a quick sweet bite. Sometimes the rich taste just works better for parties; other times, eating these little sweet fried dough pieces straight from the plate makes a regular afternoon feel like a celebration. Home bakers appreciate how reliable this traditional Italian pastry is, since it holds up so well at room temp and usually sits pretty on any table. It always brings people together and—honestly—it’s just DELICIOUS for everyone, big or small, every single time.

INGREDIENTS

116

Calories per serving

Ingredients for about 40 chiacchiere: Type 00 flour 4.3 cups (500 g); Sugar 0.3 cup (70 g); Butter 3 ½ tbsp (50 g) - at room temperature; Grappa 2 tbsp (30 g); Eggs 3 - medium; Baking powder 1 ½ tsp (6 g); Vanilla bean 1; Egg yolks 1; Fine salt 1 pinch

Ingredients for frying: Peanut seed oil to taste

to sprinkle: Powdered sugar to taste

Preparation

How to prepare Chiacchiere (Sweet fried dough)

To prepare chiacchiere, sift the flour together with the yeast and pour it into a stand mixer fitted with a spatula attachment. Add sugar 1, salt, previously beaten eggs 2 and grappa 3. Mix all the ingredients well.

Replace the spatula with the hook attachment 4, add the vanilla bean seeds and butter 4, then continue kneading for 15 minutes until a homogeneous mixture is obtained 5which should be firm, but fairly soft to the touch. If necessary, you can add 1-2 teaspoons of water. Transfer the dough onto a work surface, and quickly shape it into a ball 6.

Wrap the dough with plastic wrap and let it rest at room temperature for at least 30 minutes 7. Next, divide the dough into portions of about 5 oz (150 g) each and start kneading each individually. Flatten a first portion slightly with the palm of your hand 8, sprinkle it with flour and roll it out with a pasta machine set to the widest thickness 9.

Fold the short sides of the strip of dough towards the center 10, then continue to roll it out using an increasingly thinner setting on the pasta machine each time, until it reaches a thickness of 0.88" (2 mm) 11. Do the same with the remaining portions of dough. Let the rolled dough rest for a few minutes and in the meantime bring the oil to a temperature of 300° F (150-160° C). Using a pastry wheel, cut the dough into 2-inch x 4-inch (5 x 10 cm) rectangles and make two central cuts on each shape, parallel to the long side on each one 12.

As soon as the oil has reached the right temperature, dip 2-3 rectangles of dough with the help of a skimmer 13 and cook them turning them on both sides until they are golden brown. Drain the fritters on a paper towel. Once they are cold, place them on a plate and sprinkle them with plenty of sifted powdered sugar 14.
Your chiacchiere are ready 15.

Storage

Enjoy the chiacchiere as soon as they are ready, but if you want you can store them for 2-3 days in a paper bag.

Interesting fact

Chiacchiere (or frappe) have an ancient tradition that probably dates back to that of frictilia, sweets fried in pork fat that were prepared in ancient Rome during the Carnival period; these sweets were produced in large quantities because they had to last for the whole period of Lent.

Tip

For flaky chiacchiere, the frying oil must not exceed 340-360° (170-180° C). There are several variations to the chiacchiere recipe, including the replacement of grappa with other liqueurs such as rum, Marsala, brandy, etc. Many people like to add grated lemon zest to the dough, and the dough can be cut into different shapes: diamonds, squares, knotted strips or other special types. These fritters are usually dusted with powdered sugar or sprinkled with granulated sugar and more recently they are also available on the market with chocolate swirls on the surface.

For the translation of some texts, artificial intelligence tools may have been used.