Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 375 g | 00 flour |
| 2 | eggs |
| 15 g | butter |
| 75 g | Whole Milk UHT Microfiltered Sterilgarda |
| 1,5 cucchiaini | granulated sugar |
| 20 g | Grappa |
| q.b. | lemon zest |
| q.b. | salt |
| q.b. | Raspberry jam |
| q.b. | peanut seed oil |
| q.b. | powdered sugar |
Preparation
- Place the 00 flour, a pinch of salt and then the eggs in a bowl.
- After having softened the butter by leaving it out of the fridge at room temperature, add it together with the sugar.
- Pour in the Sterilgarda Whole Milk at refrigerator temperature and then the grappa.
- Grate the zest of half a lemon and knead by hand or with the help of a stand mixer until the dough is soft and elastic.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about half an hour.
- After the required time has passed, divide the dough into small portions and roll them out on a well-floured work surface. Roll out with a rolling pin until the dough is 4 mm thick.
- Spread the raspberry jam on the pastry, placing the piles a few centimetres apart.
- Fold the pastry over itself and join the two edges, making sure that all the air has been removed from the dough.
- Using a pastry wheel, cut the pastry into squares.
- After heating plenty of seed oil in a pan, immerse the bugie and fry for a few minutes, turning them occasionally.
- Once the bugie have puffed up and are golden brown, drain on a sheet of absorbent paper.
- Dust with icing sugar and serve the raspberry jam-filled bugie while still hot.
To make the choux pastry, pour the water into a saucepan and, over low heat, melt the butter and sugar. Once boiling, add the flour. Stir vigorously until ...
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