Chiacchiere Bollose are one of the most beloved Carnival treats, right up there with Castagnole and, here in Campania, Migliaccio. Known as frappe or bugie in different parts of Italy, these delicate pastries are a Carnival staple, featuring a thin, crispy dough with light, airy bubbles that make them irresistibly crunchy.
But how do you create the perfect dough for Chiacchiere Bollose? In this article, I’ll share my personal journey and tips for mastering this delicious treat—from handling the dough to exploring variations and even the best ways to store them. Let’s dive in!
Ingredients for Dough for Chiacchiere Bollose:
- 250g (2 cups) type 0 flour (or all-purpose flour)
- 2 medium eggs (at room temperature)
- 30g (2 tbsp) granulated sugar
- 25g (2 tbsp) melted butter
- A pinch of salt
- 30ml (2 tbsp) liquor (rum, Strega, sambuca, grappa, or white wine)
- 1 tsp vanilla extract
- Vegetable oil (e.g., peanut oil, for frying)
- Powdered sugar (for dusting, as needed)
How to make Dough for Chiacchiere Bollose:
frying:
- Mix the flour with the sugar and salt.
- Add eggs, melted butter and liqueur, kneading until smooth.
- Wrap in plastic wrap and let rest for 30 minutes.
- Roll the dough very thin, cut into strips and fry in hot oil (170-180°C).
- Drain on paper towels and dust with powdered sugar.
In the Oven:
If you want to avoid frying but still get light and fragrant chiacchiere, baking is a great alternative! Of course, the result will be slightly different: fewer bubbles than frying, but still crispy and tasty.
- Arrange the chiacchiere on a baking sheet lined with parchment paper and brush them lightly with melted butter or milk for extra browning.
- Bake in a static oven at 180°C (or ventilated at 170°C (340°F)) and bake for 10 to 12 minutes, until lightly browned. Be careful not to let them get too dark!
- Decoration: Once cooled, dust them with powdered sugar.
Tips :
- Add a pinch of baking powder (2-3g) to make them lighter.
- Sprinkle them with a little water before baking-this can help create a slight moisture that helps the bubbles form.
- Cook at a high temperature for a few minutes for a heat shock similar to frying.
Have you ever tried them baked, or do you prefer the classic fried version?
Bon Appétit!
