Castagnole: the recipe
A fried sweet that symbolises Italian Carnival: small golden spheres, crisp and fragrant outside, soft inside.
At a glance
- Number of pieces: 72
- Weight per piece: 10 g
- Actual dough weight: 743 g
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Ingredients
Quantities for 72 pieces of 10 g, kitchen at 22 °C
Impasto
- Wheat flour (W190)395 g
- Egg yolks60 g
- Sugar90 g
- Potato starch120 g
- Butter68 g
- Baking powder5 g
- Salt1 g
- Orange zest4 g
Spolvero
- Powdered sugar40 g
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Method
- Impasto (20 min)
- Impastare tutti gli ingredienti, aggiungendo il burro morbido poco alla volta, finché l'impasto non si ammassa.
- Riposo in frigo (1 hour)
- Coprire con pellicola e far riposare in frigorifero.
- Formatura (1 h 48 min)
- Formare dei salsicciotti di circa 2 cm di diametro, tagliarli in gnocchetti da 10 g e arrotolarli a pallina.
- Cottura
- Friggere in olio di semi di arachide a 165° fino a doratura.
- Scolare su carta assorbente.
- Spolvero (5 min)
- Cospargere di zucchero a velo.
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Baking
- Deep frying in oil
- Overall temperature: 165 °C
- Time: until done
- in olio di semi di arachide
The calculator adapts baking times to the weight of your pieces. Open the calculator
Preparation notes
- Scorza d'arancia
- Si può sostituire con 50 g di pasta d'arancia.
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