Bugia

Submitted 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!"

 

• Ready In: 3hrs 15mins
• Ingredients: 12
• Yields: 60-72 bugia

ingredients

• 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

1. Sift the flour with the baking powder, salt, and sugar and set aside.
2. 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.
3. 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.
4. Remove the dough from the bowl onto a floured board.
5. Knead by hand until smooth.
6. Form the dough into a ball, flatten slightly, and place in a bowl.
7. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
8. Heat the oil in a deep fryer or deep pot to 350 degrees F.
9. Meanwhile, cut the dough into 4 or 6 equal pieces.
10. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
11. 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.
12. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
13. If the dough tears, cut it off and work it back into the dough.
14. The cookies curl when they fry, so fancier shapes are not important.
15. 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.
16. Fry in batches, turning once, until puffed and golden brown, about 1 minute.
17. Transfer with a slotted spoon to paper towels to drain.
18. While the cookies are still hot, dust them well with powdered sugar.
19. Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
20. Dust well a second time until the cookies are quite white.
21. The cookies will keep for a week or so in an airtight container.
22. You may need to re-dust them with sugar before serving.