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Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough
4.7 from 274 votes

Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough

Frappe or Cioffe are fried sweet dough ribbons formed by rolling and shaping a lightly sweetened, whisky-infused dough. This dough is cut into strips, sliced to create a looped bow shape, and then deep-fried in oil until crisp. The ribbons are dusted with powdered sugar, resulting in a crunchy, sweet fried treat with a subtle alcohol flavor from the whisky in the dough.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 36
Calories: 49 kcal
Course: Bread, Baked Goods
Cuisine: Italian

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

    Cup of Yum
  1. 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.)
  2. Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
  3. Add the remaining flour and mix until a slightly sticky dough forms.
  4. With hands, shape dough into a ball and refrigerate, covered, for about an hour.
  5. Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
  6. 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.
  7. 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.
  8. 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.
  9. Remove with strainer and place on a paper towel lined plate to cool.
  10. 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

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%)

Nutrition Facts

Serving: 36 Serving

Amount Per Serving

Calories 49

% 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.