Busìe (bugie)

January 7, 2013


  • 500 g 00 wheat flour
  • 2 eggs
  • 50 g butter
  • 50 g sugar
  • one spoon dry white wine
  • half a grated lemon peel
  • half a dose of yeast
  • 50 g icing sugar
  • one liter peanut oil


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.