If you have a sweet tooth and love a crispy, delightful treat, you are going to absolutely adore the Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe. This charming Italian classic is all about transforming simple dough into delicate, golden fried ribbons that melt in your mouth, dusted lightly with powdered sugar. Each bite delivers a perfect crunch followed by a tender, slightly sweet center that’s hard to resist. Whether you’re serving these at a festive gathering or enjoying them with an afternoon espresso, this recipe feels like a warm hug from an old friend, inviting you to savor every moment.
Ingredients You’ll Need
You really can’t get more straightforward than this list, but don’t let the simplicity fool you — every ingredient plays a crucial role in achieving the perfect texture and flavor for these crispy ribbons. From the eggs that bind the dough to the flour that gives it body, and the sugar that adds just a hint of sweetness, each component is essential.
- 3 large eggs: They provide structure and richness to the dough, ensuring a tender inside.
- ¼ cup sugar: Adds the subtle sweetness that balances beautifully after frying.
- ¼ teaspoon salt: Enhances all the flavors, preventing the pastry from tasting flat.
- 2 ¾ cups all-purpose flour: The base of the dough, giving it the necessary strength for shaping.
- Olive oil or avocado oil for frying: A neutral yet flavorful oil with a high smoke point perfect for crisping the ribbons just right.
- Powdered confectioner’s sugar for dusting: The finishing touch that adds a delicate sweetness and pretty presentation.
How to Make Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe
Step 1: Mixing the Dough
Start by cracking your eggs into the bowl of a stand mixer. Add the sugar and salt, then mix until combined. Next, stir in one cup of flour and blend well to avoid lumps. This early mixing stage is key to creating a smooth foundation for your dough.
Step 2: Building the Dough
Gradually add the remaining flour to the mixer and continue mixing until the dough forms a slightly sticky ball. It should be elastic but not too wet, so if your kitchen feels extra humid, little adjustments to the flour might be needed here.
Step 3: Chilling the Dough
Wrap your dough ball tightly and refrigerate it for about an hour. This resting period helps the gluten relax, making the dough easier to roll out later without snapping back.
Step 4: Rolling and Cutting
Once chilled, divide the dough into two halves. On a lightly floured surface, roll out one half very thinly — almost translucent. The dough will feel elastic, so if it gets too thick, roll it out again. Using a sharp knife or pasta cutter, cut the dough into strips roughly 6 or 7 inches long.
Step 5: Forming Bows and Ribbons
Take each strip and make a small cut near one end, then thread the opposite end through this slit. This simple twist transforms your strip of dough into a charming bow shape. Repeat this step for all strips, giving each piece a gentle stretch before frying, as they tend to shrink once hot oil hits them.
Step 6: Frying to Perfection
Heat your oil in a deep pot or wok until shimmering hot. Carefully drop the shaped ribbons into the oil, frying them until puffed up and a lovely light brown on both sides. Use a slotted spoon or spider to remove them and drain on paper towels, ensuring they stay crisp and not greasy.
Step 7: The Sweet Finish
After cooling slightly, dust generously with powdered sugar. This final flourish not only makes them look irresistible but adds a delicate sweetness that’s classic to the Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe experience.
How to Serve Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe
Garnishes
Powdered sugar is the traditional favorite, but you can also try drizzling honey or even a light glaze of icing sugar mixed with lemon juice for a tangy twist. Fresh berries on the side complement the crispy texture with a juicy burst of flavor.
Side Dishes
These fried ribbons are delightful on their own but pair beautifully with a cup of coffee, espresso, or even a scoop of vanilla gelato. They can also accompany a bowl of warm mulled wine or spiced hot chocolate during holiday seasons for a cozy treat.
Creative Ways to Present
Arrange your bows artistically on a platter, maybe adding edible flowers or a sprinkle of chopped nuts for color and crunch. For a playful touch, serve them in individual paper cones or mini baskets, inviting everyone to grab a handful and enjoy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature. They remain crisp for about 1 to 2 days, but be sure to keep them away from humidity to prevent sogginess.
Freezing
Freezing isn’t ideal for this recipe since the delicate crispness might suffer. However, if you do freeze, place the fried ribbons on a parchment-lined tray first to freeze individually, then transfer into a sealed bag to maintain their shape.
Reheating
To revive the crispiness, pop your stored ribbons into a preheated oven at 350°F (175°C) for just a few minutes. Avoid the microwave as it tends to make them chewy rather than crunchy, which would take away from the authentic Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe texture.
FAQs
What oil is best for frying these ribbons?
Olive oil or avocado oil works excellently because of their high smoke points and subtle flavors that don’t overpower the delicate sweetness of the dough.
Can I use a stand mixer substitute?
Absolutely! You can mix the dough by hand using a wooden spoon and then knead it on a floured surface until smooth. It might take a bit more elbow grease but yields the same delicious results.
How thin should I roll the dough?
Roll it out very thinly, almost to the point where it’s see-through. This ensures a light, crispy texture after frying. Thicker dough will be chewy, which is less traditional.
Is there a gluten-free version of this recipe?
While traditional Frappe or Cioffe dough relies on wheat flour, you could experiment with gluten-free blends, though the texture and elasticity might differ. Adding xanthan gum can help mimic elasticity.
Can I add flavors to the dough?
Yes! You can infuse the dough with lemon or orange zest for a citrus kick or sprinkle some ground cinnamon into the dough or dust the fried ribbons with cinnamon sugar for an extra layer of flavor.
Final Thoughts
The joy of making and sharing the Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe lies in its simplicity and the happiness packed into every crisp, sugary bite. Once you try making these charming fried bows at home, they’re bound to become a beloved staple for your celebrations and cozy moments alike. Trust me, you’ll find yourself smiling with each delicious, crispy ribbon you pull from the oil!
PrintFrappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe
This recipe for Frappe or Cioffe features bows and ribbons of fried sweetened dough, a delightful Italian treat that’s crispy, light, and dusted with powdered sugar. Perfect for festive occasions or a sweet snack, these fried dough ribbons combine a simple flour and egg dough with a quick frying technique for irresistible results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 20-30 ribbons depending on size
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Ingredients
For the Dough
- 3 large eggs
- ¼ cup sugar
- ¼ tsp salt
- 2 ¾ cups flour
For Frying
- Olive oil (or avocado oil) for frying
For Decoration
- Powdered confectioner’s sugar for dusting
Instructions
- Prepare the Dough: In a stand mixer, combine the eggs, sugar, and salt. Add 1 cup of flour and mix thoroughly. Then add the remaining 1 ¾ cups of flour and continue mixing until a slightly sticky dough forms. The dough should be elastic but manageable.
- Chill the Dough: Shape the dough into a ball with your hands, wrap or cover it, and refrigerate for about one hour. This resting time helps develop texture and ease of rolling.
- Roll and Cut the Dough: Remove the dough from the fridge and divide it into two halves. Roll out one half very thinly on a floured surface. If the dough thickens, re-roll it to maintain thinness. Cut the dough into strips roughly 6 to 7 inches long. Use a knife, cutter, or pasta machine for uniformity.
- Form Ribbon Shapes: For each strip, make a small cut near one end. Take the opposite end of the strip and pull it through the slit to create a ribbon bow shape. Repeat this process for all strips until all the dough is shaped.
- Heat the Oil: In a wok, pot, or deep fryer, heat olive or avocado oil until hot enough for frying (around 350°F/175°C). Proper temperature is crucial for puffing and crispiness.
- Stretch and Fry: Before frying, gently pull and stretch each ribbon so it becomes thinner, as they will shrink during cooking. Carefully drop them into the hot oil and fry until puffed and light golden brown on each side, turning as needed for even color.
- Drain and Cool: Using a strainer or slotted spoon, remove the fried ribbons from oil and place them on a paper towel-lined plate to absorb excess oil and cool.
- Decorate: Once cool, dust the ribbons generously with powdered confectioner’s sugar. Optionally, you may decorate with icing or drizzle honey for extra sweetness.
Notes
- The yield depends heavily on the size, shape, and thickness of the ribbons, so the number of servings can vary.
- Keep oil temperature consistent for best frying results and crispiness.
- If the dough is too sticky to work with, add a little more flour gradually.
- Using a pasta rolling machine can ease the rolling process and ensure even thinness.
