Carnival Chiacchiere

Method

1. In a large bowl, combine flour, baking powder, sugar, a pinch of salt, 3 whole eggs and 1 egg yolk, and grappa (or fruit juice as substitute). Start mixing.
2. Prepare flavored butter by mixing softened butter with vanilla seeds. Add to the dough and continue mixing.
3. Once the dough comes together, transfer to a work surface and knead for about 10 minutes until smooth. If too dry, add 5-10 g of water.
4. Wrap dough in plastic wrap and let rest at room temperature for at least 30 minutes.
5. After resting, take a portion of dough, keeping the rest covered. Lightly dust with flour.
6. Roll out the dough very thinly using a pasta machine or rolling pin, gradually reducing thickness.
7. For the baked version: Cut into rectangles of 5x10 cm, make two oblique cuts. Dip briefly in boiling water until they float, drain on paper, then arrange on a baking sheet, giving them a wavy shape. Bake in a preheated ventilated oven at 200°C for 5 minutes on one side and 5 on the other (10 minutes total).
8. For the fried version: Cut into rectangles, make two parallel cuts in the center. Fry in oil at 150-160°C until golden. Drain on paper.
9. For the stuffed version: Cut into 10x10 cm squares. Place a teaspoon of jam (or chocolate, but chocolate may burn) in the center. Brush edges with water, fold to form a triangle, and seal well. Fry in oil at 170°C until golden.
10. Once all versions are cooked, dust generously with powdered sugar.