Castagnole Original Recipe
Castagnole are soft dough balls eaten during the Carnival season in Italy
Castagnole are typical sweet of Italian Carnival. These soft doughnut balls of size of the chestnuts are so easy to make and you will need only a few ingredients. There are number of varieties of this Italian sweet, depending on the taste and the region of Italy.
We can make castagnole with ricotta, castangole filled with whipped cream or delicious custard cream etc. Here we have original recipe which will help you to make castangole with golden crust and melting in the mouth. And although they can be easily found in bakeries and pastry shops in Venice during Carnival time we suggest you to make your own delicious castagnole.
COOKS IN: 60 MINUTES
- 250 g plain flour
- 40 g caster sugar
- 30 g butter
- 2 eggs
- 6 g of baking powder
- zest of one orange or lemon
- 1 tablespoon of Strega liqueur
- 1 pinch of salt
- oil for frying
- caster sugar for rolling
- In a large bowl, beat egg and sugar until pale and slightly stiff. Add melted butter, lemon zest, salt and liqueur to the egg mixture, stirring well with a whisk.
- Sift in flour and baking powder and mix with a spatula. With your hands make a soft dough. If too stiff, add 1 tablespoon of milk. If mixture is too soft add more flour. Wrap the dough in the film and let it rest at room temperature for about half an hour.
- Divide into small balls in the size of chestnut. Heat sunflower oil in a deep saucepan until it reaches 175°C. Fry doughnuts, a few at a time, until golden and float to the top. Remove balls from the oil and drain on kitchen paper.
- When castagnole are slightly cooled, dip them into caster sugar and transfer to a serving plate.
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