How to Make Cenci: Crispy Italian Carnival Treats You’ll Love

Cenci, also known as chiacchiere (meaning “chatter” in Italian) are thin, crispy fried pastries dusted with powdered sugar, popular throughout Italy, especially during Carnival season. They’re light, airy, and simply irresistible. Making cenci at home is easier than you might think, and the result is a delicious treat that’s sure to impress your family and friends. This recipe will guide you through each step, from creating the dough to frying and dusting these delightful treats. Get ready to transport yourself to a festive Italian kitchen!

Ingredients You’ll Need:

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/4 cup (50g) unsalted butter, softened
• 3 large eggs
• 1 tablespoon dry white wine (optional, but adds a nice flavor)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Vegetable oil, for frying
• Powdered sugar, for dusting

Tools You’ll Need:

• Large mixing bowl
• Plastic wrap
• Rolling pin
• Sharp knife or pastry wheel
• Slotted spoon or spider
• Paper towels
• Cooling rack

Let’s Make Cenci: A Step-by-Step Guide

Making the Dough

1. In the large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the softened butter to the flour mixture and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Make a well in the center of the flour mixture and add the eggs, white wine (if using), vanilla extract, and lemon zest.
4. Gradually incorporate the wet ingredients into the dry ingredients, mixing until a smooth dough forms. If the dough seems too dry, add a teaspoon of water at a time until it comes together.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
6. Shape the dough into a ball, wrap it tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Rolling and Cutting the Dough

1. Divide the rested dough into four equal portions. Keep the portions you are not working with covered to prevent drying.
2. On a lightly floured surface, roll out one portion of dough at a time into a very thin sheet, about 1/16-inch thick. This can take a bit of muscle, but the thinner you roll it, the crispier your cenci will be!
3. Use a sharp knife or a pastry wheel to cut the rolled-out dough into desired shapes. Traditional cenci are typically rectangles or strips, about 3-4 inches long and 1-inch wide. You can also get creative with other shapes like diamonds, squares, or triangles.

Frying Time

1. In a large, heavy-bottomed pot or deep fryer, heat about 3 inches of vegetable oil to 350°F (175°C). To test the oil temperature, carefully drop a small piece of dough into the hot oil; it should sizzle and float to the surface immediately.
2. Carefully place a few pieces of the cut dough into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed.
3. Use a slotted spoon or spider to remove the fried cenci from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

The Final Touch: Dusting and Serving

1. While the cenci are still warm, generously dust them with powdered sugar. You can use a fine-mesh sieve for a more even coating.
2. Transfer the dusted cenci to a cooling rack to cool completely. This will help them stay crispy.
3. Serve your delicious homemade cenci as a delightful treat with coffee, tea, or dessert wine. They are best enjoyed fresh but can be stored in an airtight container at room temperature for a day or two.

Cenci dough

Tips and Tricks for Perfect Cenci:

• Dough Consistency: The dough should be smooth and elastic, not too sticky or dry. Adjust the flour or liquid as needed during the kneading process.
• Rolling Thinly: This is key to achieving that signature crispy texture. Don’t be afraid to apply some pressure while rolling!
• Oil Temperature: Maintaining the correct oil temperature is crucial for even browning and puffing. Use a thermometer to ensure it stays consistent throughout the frying process.
• Don’t Overcrowd the Pot: Frying too many cenci at once will lower the oil temperature, resulting in greasy and unevenly cooked pastries.
• Experiment with Flavors: Feel free to add your personal touch to the recipe! You can incorporate different extracts, citrus zest, or even a pinch of spice to the dough for unique flavor variations.

FAQs about Making Cenci:

Q: Can I make the dough ahead of time?

A: Absolutely! You can refrigerate the dough for up to 24 hours before rolling and frying. Just make sure to bring it back to room temperature before rolling it out.

Q: My cenci are turning out greasy. What am I doing wrong?

A: This could be due to the oil temperature being too low. Ensure your oil is heated to 350°F (175°C) and maintain the temperature throughout the frying process.

Q: Can I freeze cenci?

A: While it’s best to enjoy cenci fresh, you can freeze them for later. Arrange the cooled cenci in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They will keep in the freezer for up to 2 months. To reheat, simply bake them in a preheated oven at 300°F (150°C) for a few minutes, or until warmed through.

Frying cenci

Making cenci is a fun and rewarding baking experience. It’s a chance to connect with Italian culinary traditions and create delicious treats that everyone will love. So gather your ingredients and get ready to enjoy the irresistible taste of homemade cenci!

Don’t forget to share your cenci-making adventures with us! Leave a comment below and let us know how your crispy Italian treats turned out. Happy baking!

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