Classic Castagnole by @aliterdulcia

≈ 40 min

12 servings

🌾

300 g

All-purpose flour

🥚

2 large

Egg

🧈

50 g

Unsalted butter

🍬

60 g

Granulated sugar

🫙

10 g

Baking powder

🍦

5 ml

Vanilla extract

🍋

1

Lemon zest

🍷

15 ml

Anise liqueur

🌻

1 l

Sunflower oil

🍬

80 g

Powdered sugar

  1. Melt
    • unsalted butter

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

  2. Whisk
    • egg
    • granulated sugar

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

  3. Add
    • unsalted butter
    • anise liqueur
    • egg

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

  4. Grate
    • lemon zest
    • vanilla extract

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

  5. Sift
    • all-purpose flour
    • egg
    • unsalted butter

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

  6. Mix

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

  7. Cover

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

  8. Divide

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

  9. Heat
    • sunflower oil

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

  10. Fry

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

  11. Spoon

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

  12. Dust
    • powdered sugar

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

Classic Castagnole by @aliterdulcia

≈ 40 min

12 servings

🌾

300 g

All-purpose flour

🥚

2 large

Egg

🧈

50 g

Unsalted butter

🍬

60 g

Granulated sugar

🫙

10 g

Baking powder

🍦

5 ml

Vanilla extract

🍋

1

Lemon zest

🍷

15 ml

Anise liqueur

🌻

1 l

Sunflower oil

🍬

80 g

Powdered sugar

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

Grains, Eggs, Dairy, Sweeteners, Leavening Agents, Flavorings, Citrus, Alcohol, Oils

Ingredients

all-purpose flour, egg, unsalted butter, granulated sugar, baking powder, vanilla extract, lemon zest, anise liqueur, sunflower oil, powdered sugar

Allergens

Gluten, Eggs, Milk

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

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

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

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Snack

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)