Golden, crispy, and dusted in a snowfall of powdered sugar, Cenci Toscani are one of the most beloved Italian Carnival desserts. Also Known as Bugie in Piedmont and Liguria or Chiacchiere in regions like Lombardy and Campania, these delicate fried ribbons are all about lightness and crunch. Their delicate crunch and airy texture make them irresistible, perfect for anyone searching for an authentic Italian fried dessert recipe or a classic Carnevale sweet treat.
Their name means “rags” in Tuscan dialect, an affectionate nod to their rustic, fluttery shape, but don’t let that fool you. One bite shatters into sweet, airy layers that practically melt away, leaving just a whisper of citrus zest and a happy dusting of sugar on your lips.
This iconic Italian Carnival pastry brings festive flavor and old-world charm to every bite. Light, crunchy, and wonderfully sweet, just the way tradition intended. Carnival magic at its crispiest. 🎭✨
Doses for : Makes about 150 pieces
Prep Time: 10 minutes
Cook Time: 45 minutes
- 2 cups 00 flour, plus extra for rolling
- 2 tbs. sugar
- pinch of salt
- 1/2 tsp. baking powder
- 1/2 cup milk
- 3 egg yolks
- 1 1/2 tbs. butter, melted
- juice of half a lemon
- 6 tbs. Harvey’s Bristol Cream
- 1/2 tbs. vanilla
- canola oil for frying
- powdered sugar for dusting
1. Combine flour, sugar, salt and baking powder in the bowl of a stand mixer, or a large mixing bowl.
2. In a separate bowl, combine milk, egg yolks, butter and lemon juice.
3. Pour the wet ingredients into the dry, combining into a sticky dough.
4. Mix in vanilla and Harvey’s Bristol Cream. Let the dough rest for 30 minutes.
5. You may need to work a bit more flour into the dough if it’s too sticky to roll out after 30 minutes. It should be smooth and elastic.
6. Use a pasta machine or rolling pin to roll sections of the dough until they’re very thin.
7. Use a sharp knife or pasta wheel to cut the dough into strips, about 2x1 inch. Make a small cut in the center of each strip and loop one end through.
8. Heat about 2 inches of oil in a deep pan. Working in batches, fry the bugie until they are puffed and lightly golden brown.
9. Remove from oil and drain on paper towel. Dust the bugie with powdered sugar.
10. Can be stored, without powdered sugar, in an air tight container for up to a week.
11. Dust with sugar before serving.
12. Enjoy !
