Carnival Delight: Castagnole – The Sweet Treat of Italy’s Festive Season
Castagnole di Carnevale | Castagnole Zeppole
Ingredients
- 4 cups Flour (500 g)
- 3/4 cup Sugar (150 g)
- 3 Large eggs
- 4 oz Melted butter (112 g)
- 3 tsp Baking powder (16 g)
- 1 oz Rum (30 ml)
- 1/4 tsp Salt
- 1 tsp Vanilla (1 vanillina pan degli Angeli)
- 3 or 4 cups Oil for frying
- 1 cup Sugar to roll castagnole in after frying
Instructions
- In a large bowl whisk together eggs and sugar until pale in color.
- Add butter little at a time and keep whisking.
- Add vanilla if you’re using extract. If you’re using pan degli Angeli add it to the dry ingredients.
- Combine flour, baking powder and salt.
- Sift it in the wet ingredients and fold it in to create a dough.
- Move dough to a lightly floured work surface. Knead gently but don’t over work it. Create 2 inch thick logs and cut in 2 inch pieces. Roll between your palms to create small balls.
- Bring your oil to 350°F (180°C) add the castagnole until golden.
- Drain in a colander and roll in sugar while still hot otherwise sugar will not stick to them.
- Serve immediately and enjoy! A Carnevale ogni scherzo vale!
Video
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