Castagnole are one of the carnival sweets on par with excellence.
I don’t like them when they’re too dry – I like them moist and soft.
This recipe has all the characteristics of perfect castagnole.
Castagnole - sweet dough balls
- Preparation time: 40 minutes
- Ingredients for 8-10 servings
- Difficulty: Easy recipe
- Ingredients
- 400 g or 3 cups of all-purpose flour
- 3 medium eggs
- 125 g or ½ cup of sugar
- 125 g or1/2 cup of milk
- 100 g or 1 cup of rice oil
- 16 g or 1 tablespoon of baking powder
- 3 tablespoons of Grand Marnier liqueur
- Zest of 1 lemon
- Peanut oil to taste
- Granulated sugar to taste
- Instructions
- In a large bowl, beat the eggs with the sugar. Add the grated lemon peel and, slowly, the oil.
- Add the milk and liqueur, then finally sift in the flour together with the baking powder.
- Put the dough in a pastry bag with a 0 19⁄32 inch diameter nozzle.
- Start heating the oil in a large fryer; make sure the temperature is between 335°F-345°F.
- When the oil is at the correct temperature, form balls the size of a cherry directly in the fryer.
- Fry a few at a time until they are golden brown and nicely puffed.
- Drain them on absorbent paper and, while still hot, roll them in granulated sugar.
Tips to ensure the success of the dish:
- The consistency of the dough must be compact, not liquid.
- Squeeze the pastry bag and cut the dough with a knife greased with oil. The balls should be as big as a cherry.
- Check the temperature of the oil with a frying thermometer, if possible .
