Chiacchiere (Carnival Fried Pastries)

Method

1. Sift together the flour, sugar, and a pinch of salt into the stand mixer bowl.
2. Add the eggs, egg yolk, and grappa (or another liqueur like limoncello).
3. Using the paddle attachment, mix until combined, then scrape the seeds of a vanilla bean into the dough.
4. Switch to the dough hook and add the soft butter in pieces. Knead for about 15 minutes until smooth.
5. Transfer dough to a work surface, shape into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.
6. Divide the rested dough into portions of about 150 g. Flatten each and dust with flour.
7. Roll out the dough with a pasta machine to a thickness of about 2 mm.
8. Using a fluted pastry wheel, cut the dough into rectangles (approximately 5x10 cm) or other shapes like masks or bows.
9. Make two parallel slits in each piece.
10. Fry a few pieces at a time in oil at 150-160°C, basting the tops with oil using a spoon to ensure even puffing. Lift gently with a fork, being careful not to puncture them. Fry until golden.
11. Drain on paper towels. They will crisp as they cool.
12. Once completely cool, dust generously with powdered sugar.