Chocolate-Filled Bugie (Italian Fried Pastries)
Category: Desserts
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Butter (softened) | 25g |
| Grappa (or another type of liquor) | 4g |
| Baking powder | 1g |
| Unsweetened cocoa powder | 25g |
| All-purpose flour | 200g |
| Granulated sugar | 60g |
| White wine | 25g |
| Egg yolks | 2 |
| Potato starch (cornstarch) | 40g |
| Granulated sugar (for filling) | 80g |
| Whole milk | 250g |
| Vanilla bean | 1 |
| Peanut oil (for frying) | as needed |
| Powdered sugar (for dusting) | as needed |
Instructions
1. Prepare the Cream Filling:
- Begin by preparing the vanilla-infused cream for your chocolate-filled Bugie. In a medium-sized bowl, sift the potato starch (cornstarch) and granulated sugar together.
- Slice the vanilla bean lengthwise, then use a knife to scrape out the seeds and add them to the sugar-starch mixture.
- Pour in the whole milk and whisk the mixture well to ensure it’s fully combined and smooth.
- Transfer the mixture into a saucepan and cook over medium heat, stirring continuously to prevent lumps. Allow the cream to thicken to a dense consistency—this is important, as the filling needs to stay in place when enclosed within the pastry.
- Once thickened, remove from heat and transfer to a clean bowl. Cover the cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate until firm (approximately 1-2 hours).
2. Make the Pastry Dough:
- While the cream chills, it’s time to prepare the dough for the bugie. In a separate large bowl, sift together the cocoa powder, all-purpose flour, and baking powder.
- Stir in the granulated sugar, followed by the grappa, egg yolks, and the whole eggs. Add the softened butter and mix everything until a smooth, pliable dough forms. The dough should be soft and easy to handle but not sticky.
- Once the dough is ready, divide it into small portions and roll each portion out into a thin sheet. Using a fluted pastry cutter or pizza wheel, cut the dough into squares (around 5-6 cm in size).
3. Assemble the Bugie:
- Take a cooled square of dough and place a teaspoon of the chilled cream filling in the center.
- Place another dough square on top to form a sandwich. Press the edges of the dough squares together firmly, sealing the filling inside.
- Use your fingers or a fork to ensure the edges are securely closed to avoid the filling from leaking out during frying.
4. Fry the Bugie:
- Heat peanut oil in a deep frying pan or pot over medium heat until it reaches around 170-180°C (340-355°F). It’s essential to maintain a consistent oil temperature for the best results.
- Fry the bugie in batches to avoid overcrowding the pan, which can cause uneven frying. Cook each batch for about 3 minutes, turning them halfway through the frying time to ensure an even, golden-brown color on both sides.
- Use a slotted spoon to remove the bugie from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Finish and Serve:
- Once the bugie have cooled slightly, dust them with powdered sugar.
- These chocolate-filled bugie are now ready to be served. Perfect for a sweet treat at any occasion!
Tips for the Perfect Bugie:
- For an even crispier texture, ensure the oil temperature is not too low when frying; it should be hot enough for the dough to immediately sizzle when added.
- These bugie can also be made with a variety of fillings such as custard or chocolate ganache for an extra indulgent treat.
- Store any leftover bugie in an airtight container for up to 2 days, but they are best eaten fresh for optimal texture.
Enjoy your homemade Chocolate-Filled Bugie, a delightful and rich Italian dessert perfect for satisfying your sweet tooth!
