Ingredients
- 300 g of 00 flour : 00 flour, with its fineness, gives the castagnole a light and delicate structure.
- 50g sugar : Sugar adds sweetness to the dough and helps it brown during frying.
- 2 eggs : Eggs bind the ingredients, ensuring cohesion and softness to the dough.
- 50 g butter (at room temperature) : Butter softens the dough, giving it a soft texture and rich flavour.
- 1 teaspoon baking powder : The baking powder ensures adequate leavening, making the castagnole light and fluffy.
- A pinch of salt : Salt balances the sweetness, enhancing the flavors of the other ingredients.
- 1 sachet of vanilla (or 1 teaspoon of vanilla extract) : Vanilla adds a delicate and pleasant aroma to the dessert.
- Grated zest of 1 lemon : Lemon zest adds a fresh, citrusy note, typical of traditional castagnole.
- 30 ml of liqueur (such as rum or grappa) (optional, you can replace it with milk ) : The liqueur enriches the flavour and contributes to a more crumbly texture; alternatively, milk offers a more delicate version.
- Seed oil (for frying) : Seed oil, with its high smoke point, is ideal for uniform and light frying.
- Granulated sugar (for sprinkling) : Granulated sugar, dusted on hot castagnole, creates a sweet and inviting crust.
- Powdered sugar (optional, for dusting) : Powdered sugar adds a touch of aesthetics and extra sweetness to the finished dessert.
Instructions
Basic Preparation of Carnival Castagnole
1. Prepare the dough
- In a large bowl, sift 300 g of 00 flour together with 1 teaspoon of baking powder .
- Add 50 g of sugar , a pinch of salt , and the grated zest of 1 lemon . Mix the dry ingredients well.
- Mix 2 eggs , 50 g of soft butter and 1 sachet of vanilla (or vanilla extract). Work the mixture until you obtain a smooth dough.
- If necessary, add 30 ml of liqueur or milk to adjust the consistency. The dough should be soft but not sticky.
2. Shape the castagnole
- With lightly floured hands, take small portions of dough and form balls the size of a walnut.
- Make sure the balls are uniform to ensure even cooking.
3. Fry to perfection
- Heat plenty of seed oil in a deep pan. The ideal temperature is about 170-180°C.
- Fry a few castagnole at a time, turning them often to brown them evenly.
- When they are golden brown, drain them on absorbent paper to eliminate the excess oil.
4. Finish and serve
- While still warm, roll the castagnole in granulated sugar to create a sweet and crunchy crust.
- If desired, sprinkle with icing sugar for a decorative touch.
Carnival Castagnole are simple to prepare, but the result is an irresistible dessert, perfect for the holidays. Make sure you follow the steps carefully to obtain soft and fragrant castagnole.
Notes
The quality and freshness of the ingredients are essential to obtain Carnival Castagnole with an authentic flavour and perfect consistency.
