Recipe by Elmotoo
This is an adopted recipe. I did a bit of Googling and learned that it is a Polish cookie! The spelling should be 'bugija' and it means "liar's cookies" as in "Have you been eating the cookies?" "No! Honest, I haven't." "Then what is all that powdered sugar doing on your chest?" Bugia, or liar's cookies, leave a telltale trail. Nifty, huh? Enjoy!
- 2 1⁄2 cups all-purpose flour, plus more for dusting work surface
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1⁄2 cup unsalted butter, melted and cooled briefly
- 1⁄4 cup freshly squeezed orange juice
- 1 1⁄2 tablespoons brandy
- 1⁄2 teaspoon pure vanilla extract
- 3⁄4 teaspoon ground anise seed
- 4 -6 cups peanut oil or 4 -6 cups vegetable oil, for deep-frying
- 2 cups powdered sugar, about
Directions See How It's Made
- Sift the flour with the baking powder, salt, and sugar and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended.
- Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.
- Remove the dough from the bowl onto a floured board.
- Knead by hand until smooth.
- Form the dough into a ball, flatten slightly, and place in a bowl.
- Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
- Heat the oil in a deep fryer or deep pot to 350 degrees F.
- Meanwhile, cut the dough into 4 or 6 equal pieces.
- Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
- Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good.
- Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
- If the dough tears, cut it off and work it back into the dough.
- The cookies curl when they fry, so fancier shapes are not important.
- As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying.
- Fry in batches, turning once, until puffed and golden brown, about 1 minute.
- Transfer with a slotted spoon to paper towels to drain.
- While the cookies are still hot, dust them well with powdered sugar.
- Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
- Dust well a second time until the cookies are quite white.
- The cookies will keep for a week or so in an airtight container.
- You may need to re-dust them with sugar before serving.