Bugia (Liar’s Cookies) Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 3 hours
🕒 Total Time: 3 hours 15 minutes
Description:
Bugia, also known as “liar’s cookies,” is a delightful Polish treat with a fascinating backstory. Legend has it that these cookies earned their name because they leave a telltale trail of powdered sugar, perfect for catching out any cookie culprits! These crispy, golden delights are a joy to make and even more delightful to savor. Get ready to embark on a culinary adventure with this adopted recipe that brings a taste of Europe to your kitchen!
Recipe Category: Dessert
Keywords: European, Low Protein, < 4 Hours
Nutritional Information (per serving):
- Calories: 181.2
- Fat: 16.2g
- Saturated Fat: 3.5g
- Cholesterol: 11.1mg
- Sodium: 15.4mg
- Carbohydrates: 8.5g
- Fiber: 0.1g
- Sugar: 4.5g
- Protein: 0.8g
Yield: 60-72 Bugia
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 2 eggs
- 1/2 cup unsalted butter
- 1/4 cup brandy
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon anise seed
- Powdered sugar (for dusting)
Instructions:
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Prepare Dry Ingredients:
- Sift the flour with the baking powder, salt, and sugar into a bowl. Set aside.
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Mix Wet Ingredients:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, butter, brandy, vanilla extract, and anise seeds. Mix until well blended.
-
Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix until the dough cleans the sides of the bowl and adheres to the paddle.
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Knead the Dough:
- Transfer the dough onto a floured board and knead by hand until smooth.
-
Chill the Dough:
- Form the dough into a ball, flatten slightly, and place it in a bowl. Cover with a tea towel and chill in the refrigerator for at least 2 hours or overnight to allow the dough to relax.
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Prepare for Frying:
- Heat oil in a deep fryer or deep pot to 350°F (175°C).
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Roll the Dough:
- Divide the chilled dough into 4 or 6 equal pieces. Keep the dough and work surface well floured.
- Pass each piece of dough through the widest setting of a pasta machine 3 or 4 times. Then, pass through successively narrower settings until the dough is almost thin enough to see through. Alternatively, roll the dough by hand until thin.
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Cut the Dough:
- Cut the rolled dough into long strips approximately 3 inches wide. Then, cut the strips on the diagonal into pieces about 3 inches long.
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Fry the Cookies:
- Fry the dough pieces in batches, turning once, until they are puffed and golden brown, about 1 minute per side.
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Drain and Dust:
- Using a slotted spoon, transfer the fried cookies to paper towels to drain excess oil.
- While the cookies are still hot, dust them generously with powdered sugar. Allow the first coating to absorb, then dust them again until they are white and coated evenly.
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Serve and Store:
- Let the cookies cool completely before storing them in an airtight container. Bugia cookies will keep for about a week.
- Before serving, you may need to re-dust the cookies with powdered sugar for an extra touch of sweetness.
👩🍳 Chef’s Tip: Don’t worry too much about the shape of the cookies as they fry; their unique curls add to their charm! Enjoy the crispy, sugary goodness of Bugia cookies with a hot cup of tea or coffee for a truly indulgent treat.
