Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
36
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Calories
49 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough
Description
This recipe starts by mixing eggs, sugar, salt, and Scotch whisky before adding flour to form a slightly sticky dough chilled for an hour. The dough is rolled out thinly, cut into strips about 6 to 7 inches long, and shaped by pulling one end of the strip through a slit near the other end, creating a characteristic bow or ribbon shape. These shaped dough pieces are fried in olive or avocado oil heated to the appropriate temperature until golden and crisp.
Once fried, the crispy bows are dusted with powdered sugar, which adds sweetness to the crunchy texture. The whisky in the dough imparts a slight aroma and complexity to the flavor, distinguishing this treat from simpler fried dough desserts. The size and thickness of the ribbons influence the quantity produced and the frying time.
This dessert is served as a sweet snack or accompaniment to coffee or tea. The textural contrast between the light, crisp fried dough and the powdered sugar coating defines the eating experience.
Ingredients
- 3 egg large
- ¼ cup sugar
- ¼ cup Scotch whisky (or any similar, clear liquor)
- ¼ tsp salt
- 2 ¾ cups flour
To Fry
- olive oil to fry (or avocado oil)
To decorate
- powdered confectioner's sugar for dusting
Instructions
- Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
- Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
- Add the remaining flour and mix until a slightly sticky dough forms.
- With hands, shape dough into a ball and refrigerate, covered, for about an hour.
- Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
- Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
- Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
- Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
- Remove with strainer and place on a paper towel lined plate to cool.
- When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)
Notes
- Yield varies depending on the thickness, size, and shape of ribbon pieces made from dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 49kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 22mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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