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Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough Recipe

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4.3 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/frappe-or-cioffe-bows-and-ribbons-of-fried-sweetened-dough-recipe/