Busìe (bugie)

January 7, 2013


00 wheat flour
500 g
50 g
50 g
dry white wine
1 glass
grated lemon peel
1/2 lemon
1/2 package
icing sugar
50 g
peanut oil
1 l

Prepare a dough with the flour, one whole egg and a yolk, the sugar, white wine, yeast, lemon peel and the melted butter.

Knead and cut the dough in pieces, then make it two or three mm thick with a machine or a rolling pin.

Cut the dough in triangles, or lozenges, or other shapes. Put the oil in a pot and make it boil, then put in it a few bugie at a time; as soon as they have become golden, take them away.

Put them on blotting-paper and dust them with icing sugar. Bugie can also be filled with jam: plum jam is the best. Put a bit of jam on each piece of dough, and cover it with another, pressing on the edges to close them. Serve cold.