Ingredients
- 500 g. flour
- 50 g. sugar
- 50 g. butter, melted
- 1 egg and 1 egg yolk
- a little dash of dry white wine of good quality (2-3 T.)
- grated zest of one lemon
- 1 teaspoon baking powder
- 1 T. vegetable oil
- 1 tsp salt
- Vegetable oil for frying (free of impurities with a neutral taste)
Preparation
Step 1
Mix the flour with the egg, egg yolk and melted butter that is slightly cooled, sugar, baking powder,lemon zest, salt, oil and white wine as needed to obtain a firm but elastic dough. Cover in plastic wrap and let rest for 1/2 hour.
Put through a pasta machine, biggest setting first, then smaller until you have a thickness of 2 / 3 mm.
(This can also be done with a rolling pin by hand)
Cut the dough into different shapes (normally diamonds) using a rolling cutting wheel or knife.
Fry the Bugie in very hot oil or lard in a high sided pan so that fat can have a good depth.
Fry a few at a time, until they turn lightly golden.
Spoon out with a slotted spoon and put them on a tray with paper towels to drain the fat.
When the Bugie are cool, sprinkle with powdered sugar and enjoy it.