Chiacchiere are a Carnival treat enjoyed and prepared throughout Italy, although they have different names: here is pastry chef Sal De Riso’s version
500 g of flour
100g butter
75 g of sugar
75 ml of white wine
3 eggs
citrus zest to taste
cinnamon to taste
vanilla to taste
Sunflower oil to taste
To start, put the whole eggs, the sugar, a pinch of cinnamon, a pinch of salt, the vanilla pods all in a very large bowl or in the bowl of the planetary mixer. Start mixing then add the flour : remember that for this recipe you need strong flour, at least 240W.
Add the white wine or another type of alcohol then the citrus zest. Continue to mix and add the butter. The dough will be ready when you see it is smooth and when it comes off the sides of the bowl without any problem.
Let sit for at least an hour then use the rolling pin to create a very thin sheet, similar to a lasagna. Even a pasta maker is good, to help you with the job.
Cut the dough, possibly with a wheel to give the broutard the characteristic toothed shape and fry in a large quantity of sunflower oil at 180°C . A few seconds of cooking are enough, given the thin dough: when you see them golden and puffy, you can take them out of the pot and place them on a plate previously covered with absorbent paper.
Let cool then sprinkle powdered sugar on your buns for an extra touch of sweetness.