{"id":4091,"date":"2022-02-03T08:19:23","date_gmt":"2022-02-03T13:19:23","guid":{"rendered":"https:\/\/panoramitalia.com\/?p=4091"},"modified":"2022-02-03T08:19:26","modified_gmt":"2022-02-03T13:19:26","slug":"chiacchiere-crostoli-frappe-italian-carnival-sweet-fritters","status":"publish","type":"post","link":"https:\/\/panoramitalia.com\/index.php\/2022\/02\/03\/chiacchiere-crostoli-frappe-italian-carnival-sweet-fritters\/","title":{"rendered":"Chiacchiere, crostoli, frappe&#8230; Italian Carnival Sweet Fritters"},"content":{"rendered":"<p><a href=\"https:\/\/www.giallozafferano.com\/recipes\/chiacchiere-sweet-fried-dough.html\">Giallo Zafferano<\/a> &#8211; <strong>Chiacchiere<\/strong>\u00a0are crispy and delicate fried pastries typical of the Carnival period and are called by different names according to the regions of origin: chiacchiere and\u00a0<em><strong>lattughe<\/strong><\/em>\u00a0in Lombardy, cenci and\u00a0<em><strong>donzelle<\/strong><\/em>\u00a0in Tuscany,\u00a0<em><strong>frappe<\/strong><\/em>\u00a0and\u00a0<em><strong>sfrappole<\/strong><\/em>\u00a0in Emilia,\u00a0<em><strong>cr\u00f2stoli<\/strong><\/em>\u00a0in Trentino,\u00a0<em><strong>galani<\/strong><\/em>\u00a0and\u00a0<em>gale<\/em>\u00a0in Veneto,\u00a0<em><strong>bugie<\/strong><\/em>\u00a0in Piedmont, as well as\u00a0<em><strong>rosoni, lasagne, pampuglie<\/strong><\/em>, etc. <\/p><p>They are a very crumbly sweet dessert, obtained by rolling out very thinly a plain dough, which is then fried and dusted with powdered sugar for the final touch. Their rectangular shape, with two clean central cuts, makes chiacchiere unmistakable and an irresistible treat for children and grown-ups alike. Their presence in the shop windows renders the air immediately sparkling and cheerful, together with plain or stuffed castagnole, bugie and zeppole! Whether it&#8217;s the first or the millionth time you taste one, every bite of chiacchiere is magic and it&#8217;s instantly Carnival! Enrich your tray of Carnival treats with Carnival roses as an original alternative!<\/p><p><strong>INGREDIENTS<\/strong><\/p><ul class=\"wp-block-list\"><li>Flour 00 4.3 cups (500 g) <\/li><\/ul><ul class=\"wp-block-list\"><li>Sugar 0.3 cup (70 g) <\/li><\/ul><ul class=\"wp-block-list\"><li>Butter 3 \u00bd tbsp (50 g) &#8211; at room temperature <\/li><\/ul><ul class=\"wp-block-list\"><li>Grappa 2 tbsp (30 g)<\/li><\/ul><ul class=\"wp-block-list\"><li>Eggs 3 &#8211; medium Baking powder <\/li><\/ul><ul class=\"wp-block-list\"><li>1 \u00bd tsp (6 g) Vanilla bean <\/li><\/ul><ul class=\"wp-block-list\"><li>1 Egg yolks 1 <\/li><\/ul><ul class=\"wp-block-list\"><li>Fine salt 1 pinch <\/li><\/ul><p><strong>INGREDIENTS FOR FRYING <\/strong><\/p><ul class=\"wp-block-list\"><li>Peanut seed oil to taste TO SPRINKLE <\/li><\/ul><ul class=\"wp-block-list\"><li>Powdered sugar to taste<\/li><\/ul><div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.giallozafferano.com\/recipes\/chiacchiere-sweet-fried-dough.html\">PREPARATION<\/a><\/div><\/div><h2 class=\"wp-block-heading\">HOW TO PREPARE CHIACCHIERE (SWEET FRIED DOUGH)<\/h2><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/226\/22683\/154_chiacchiere_ok_strip_1-3.jpg\" alt=\"\"\/><\/figure><p>To prepare&nbsp;<strong>chiacchiere<\/strong>, sift the flour together with the yeast and pour it into a stand mixer fitted with a spatula attachment. Add sugar&nbsp;1, salt, previously beaten eggs&nbsp;2and grappa&nbsp;3. Mix all the ingredients well.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/226\/22683\/154_chiacchiere_ok_strip_4-6.jpg\" alt=\"\"\/><\/figure><p>Replace the spatula with the hook attachment&nbsp;4, add the vanilla bean seeds and butter&nbsp;4, then continue kneading for 15 minutes until a homogeneous mixture is obtained&nbsp;5which should be firm, but fairly soft to the touch. If necessary, you can add 1-2 teaspoons of water. Transfer the dough onto a work surface, and quickly shape it into a ball&nbsp;6.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/226\/22683\/154_chiacchiere_ok_strip_7-9.jpg\" alt=\"\"\/><\/figure><p>Wrap the dough with plastic wrap and let it rest at room temperature for at least 30 minutes&nbsp;7. Next, divide the dough into portions of about&nbsp;5 oz (150 g) each and start kneading each individually. Flatten a first portion slightly with the palm of your hand&nbsp;8, sprinkle it with flour and roll it out with a pasta machine set to the widest thickness&nbsp;9.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/226\/22683\/154_chiacchiere_ok_strip_10-12.jpg\" alt=\"\"\/><\/figure><p>Fold the short sides of the strip of dough towards the center&nbsp;10, then continue to roll it out using an increasingly thinner setting on the pasta machine each time, until it reaches a thickness of 0.88&#8243; (2 mm)&nbsp;11. Do the same with the remaining portions of dough. Let the rolled dough rest for a few minutes and in the meantime bring the oil to a temperature of 300\u00b0 F (150-160\u00b0 C). Using a pastry wheel, cut the dough into 2-inch x 4-inch (5 x 10 cm) rectangles and make two central cuts on each shape, parallel to the long side on each one&nbsp;12.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/226\/22683\/154_chiacchiere_ok_strip_13-15.jpg\" alt=\"\"\/><\/figure><p>As soon as the oil has reached the right temperature, dip 2-3 rectangles of dough with the help of a skimmer\u00a013\u00a0and cook them turning them on both sides until they are golden brown. Drain the fritters on a paper towel. Once they are cold, place them on a plate and sprinkle them with plenty of sifted powdered sugar\u00a014.<br>Your\u00a0<strong>chiacchiere<\/strong>\u00a0are ready\u00a015.<\/p><div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.giallozafferano.com\/recipes\/chiacchiere-sweet-fried-dough.html\">Read more here<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Giallo Zafferano &#8211; Chiacchiere\u00a0are crispy and delicate fried pastries typical of the Carnival period and are called by different names according to the regions of origin: chiacchiere and\u00a0lattughe\u00a0in Lombardy, cenci&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4092,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[1],"tags":[720,721,722],"class_list":{"0":"post-4091","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-chiecchiere","9":"tag-crostoli","10":"tag-italian-carnival"},"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/panoramitalia.com\/wp-content\/uploads\/2022\/02\/chiacchiere-sweet-fried-dough_1200x800.jpg","_links":{"self":[{"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/posts\/4091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/comments?post=4091"}],"version-history":[{"count":1,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/posts\/4091\/revisions"}],"predecessor-version":[{"id":4093,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/posts\/4091\/revisions\/4093"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/media\/4092"}],"wp:attachment":[{"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/media?parent=4091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/categories?post=4091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/panoramitalia.com\/index.php\/wp-json\/wp\/v2\/tags?post=4091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}