Classic Castagnole by @aliterdulcia

N/A

1 serving

Preparation Steps

  1. Step 1/12

    Melt 50 g unsalted butter, then let it cool until lukewarm.

    unsalted butter
    🥄wooden spoon

  2. Step 2/12

    Whisk 2 eggs with 60 g granulated sugar until the mixture is smooth and slightly pale.

    egg
    granulated sugar
    🥣large mixing bowl
    🥄whisk

  3. Step 3/12

    Add the cooled melted butter and 15 ml anise liqueur to the egg mixture.

    unsalted butter
    anise liqueur
    🥣large mixing bowl
    🥄whisk

  4. Step 4/12

    Grate the zest of 1 lemon into the bowl, then stir in 5 ml vanilla extract.

    lemon zest
    vanilla extract
    🔪fine grater
    🥣large mixing bowl
    🥄whisk

  5. Step 5/12

    Sift 300 g all-purpose flour with 10 g baking powder over the wet ingredients.

    all-purpose flour
    baking powder
    🧺sieve
    🥣large mixing bowl

  6. Step 6/12

    Mix the dough until it comes together, then knead briefly until soft and not sticky.

    🥣large mixing bowl
    🥄wooden spoon

  7. Step 7/12

    Cover the dough and rest it for 10 minutes at room temperature.

    🥣large mixing bowl

  8. Step 8/12

    Divide the dough into small portions, then roll each portion into a smooth ball about 2 cm wide.

  9. Step 9/12

    Heat 1 l sunflower oil to 170°C (340°F) in a deep, heavy pan.

    sunflower oil
    🌡️kitchen thermometer

  10. Step 10/12

    Fry the dough balls in small batches for 3 to 4 minutes until evenly golden.

    🥄slotted spoon
    🌡️kitchen thermometer

  11. Step 11/12

    Lift the castagnole out with a slotted spoon, then drain them on paper towels.

    🥄slotted spoon
    🧻paper towels

  12. Step 12/12

    Dust the warm castagnole generously with 80 g powdered sugar before serving.

    powdered sugar
    🧺sieve

Composition

Ingredients

Types

to inform

Ingredients

to inform

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

280 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 34g, Total fat: 14g, Saturated fat: 4g, Fiber: 1g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.6mg, Potassium: 60mg, Sodium: 95mg

Vitamins

Vitamin A: 125mcg, Vitamin C: 1mg, Vitamin D: 0.5mcg, Folate: 55mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

large mixing bowl, whisk, fine grater, sieve, wooden spoon, slotted spoon, kitchen thermometer, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Snack, Pastry

Occasions

Carnival, Mardi Gras, Celebration, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Light, Tender, Soft, Golden, Crisp exterior, Fluffy

Flavors

Sweet, Buttery, Citrusy, Vanilla, Anise

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled castagnole in an airtight container,Keep away from heat and direct sunlight,Reheat briefly before serving for best texture), fridge : 4 days (Store in an airtight container,Bring to room temperature or warm briefly before eating,Texture will become less crisp), freezer : 2 months (Freeze cooled castagnole without powdered sugar,Store in a freezer-safe airtight container,Thaw at room temperature and warm before dusting with powdered sugar)