Impasto delle Castagnole (Carnival Sweet Dough)
Impasto delle Castagnole (Carnival Sweet Dough)
Equipment
- Equipment Needed
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Knife or dough cutter
- Deep frying pan or pot
- Slotted spoon or spider skimmer
- Paper towels
- Baking sheet
Ingredients
- Ingredients:
- For the dough:
- 200 g 1⅔ cups all-purpose flour
- 50 g ¼ cup granulated sugar
- 40 g 3 tablespoons softened unsalted butter
- 2 large eggs at room temperature
- 8 g 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon liqueur such as rum, anisette, or grappa or orange juice for a non-alcoholic option
- Zest of ½ lemon or orange
- Pinch of salt
- For frying:
- Vegetable or peanut oil
- For finishing:
- Granulated sugar for rolling
Instructions
- Instructions:
- Prepare the Dough:
- In a large mixing bowl, whisk together the softened butter and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, liqueur (or orange juice), lemon or orange zest, and a pinch of salt.
- Gradually add the baking powder and flour, mixing until a soft, non-sticky dough forms. You may start with a whisk and switch to a wooden spoon or your hands as the dough thickens.
- Rest the Dough:
- Cover the dough with plastic wrap or a clean cloth and let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making it easier to shape.
- Shape the Castagnole:
- On a lightly floured surface, take a portion of the dough and roll it into a log approximately 2 cm (¾ inch) thick.
- Cut the log into 2 cm (¾ inch) pieces.
- Roll each piece between your palms to form small, smooth balls. Place them on a lightly floured baking sheet.
- Heat the Oil:
- In a deep frying pan or pot, heat vegetable or peanut oil to 170-175°C (335-345°F). Use a thermometer to maintain the correct temperature; too hot, and the castagnole will brown too quickly, too cool, and they will absorb excess oil.
- Fry the Castagnole:
- Carefully add a few dough balls into the hot oil, ensuring not to overcrowd the pan.
- Fry for about 2-3 minutes, turning occasionally, until they are golden brown and puffed.
- Use a slotted spoon to remove them and drain on paper towels.
- Coat with Sugar:
- While still warm, roll the castagnole in granulated sugar until evenly coated.
- Serve:
- Enjoy the castagnole warm or at room temperature. They are best eaten the same day they are made.
- Variations and Tips:
- Flavorings: For a citrusy twist, use orange zest and substitute the liqueur with orange juice.
- Dietary Substitutions:
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend suitable for baking.
- Dairy-Free: Substitute butter with a dairy-free margarine or coconut oil.
- Alcohol-Free: Use orange juice instead of liqueur for a non-alcoholic version.
- Baking Option: For a lighter version, bake the castagnole in a preheated oven at 180°C (350°F) for 12-15 minutes until golden. Dust with powdered sugar before serving.
Castagnole are delightful Italian sweet fritters traditionally enjoyed during Carnival, especially in regions like Lazio, where Rome is located. These bite-sized treats are crispy on the outside and soft on the inside, making them a festive favorite. Let me show you how I make these delicious morsels with a step-by-step guide that’s perfect for beginners.
Notes on What to Expect When Making Castagnole Dough
- Texture of the Dough:
- The dough will be soft and pliable, but not sticky. If it feels too wet or sticky, lightly dust your hands and work surface with flour.
- If the dough is too dry and crumbly, add a teaspoon of milk or orange juice at a time until it comes together.
- Consistency During Mixing:
- At first, the mixture may look slightly lumpy when combining the wet and dry ingredients, but keep mixing, it will come together into a smooth dough.
- You might need to switch from a whisk to a wooden spoon or your hands as the dough thickens.
- Resting the Dough:
- Resting the dough is crucial for relaxing the gluten, which makes it easier to roll and shape.
- Expect the dough to feel firmer after resting but still pliable.
- Shaping the Dough Balls:
- Rolling the dough into balls should feel effortless if the dough is prepared correctly. Each piece should hold its shape without cracking.
- Aim for uniform-sized balls to ensure even cooking.
- Flour Adjustments:
- Depending on the humidity in your kitchen, you may need to adjust the flour slightly. Add flour sparingly, as too much can make the dough tough.
- Flavor Infusion:
- Adding citrus zest or liqueur to the dough enhances the aroma and flavor. The dough itself will have a faintly sweet and citrusy scent.
- Tactile Feedback:
- Well-prepared dough should feel soft, smooth, and slightly elastic to the touch.
By understanding these expectations, you’ll feel more confident as you work through each step of the recipe.
Ingredients:
For the dough:
- 200g (1⅔ cups) all-purpose flour
- 50g (¼ cup) granulated sugar
- 40g (3 tablespoons) softened unsalted butter
- 2 large eggs, at room temperature
- 8g (2 teaspoons) baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon liqueur (such as rum, anisette, or grappa) or orange juice for a non-alcoholic option
- Zest of ½ lemon or orange
- Pinch of salt
For frying:
- Vegetable or peanut oil
For finishing:
- Granulated sugar for rolling
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Castagnole now.
Equipment Needed:
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Knife or dough cutter
- Deep frying pan or pot
- Slotted spoon or spider skimmer
- Paper towels
- Baking sheet
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Castagnole now.
Instructions:
- Prepare the Dough:
- In a large mixing bowl, whisk together the softened butter and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, liqueur (or orange juice), lemon or orange zest, and a pinch of salt.
- Gradually add the baking powder and flour, mixing until a soft, non-sticky dough forms. You may start with a whisk and switch to a wooden spoon or your hands as the dough thickens.
- Rest the Dough:
- Cover the dough with plastic wrap or a clean cloth and let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making it easier to shape.
- Shape the Castagnole:
- On a lightly floured surface, take a portion of the dough and roll it into a log approximately 2 cm (¾ inch) thick.
- Cut the log into 2 cm (¾ inch) pieces.
- Roll each piece between your palms to form small, smooth balls. Place them on a lightly floured baking sheet.
- Heat the Oil:
- In a deep frying pan or pot, heat vegetable or peanut oil to 170-175°C (335-345°F). Use a thermometer to maintain the correct temperature; too hot, and the castagnole will brown too quickly, too cool, and they will absorb excess oil.
- Fry the Castagnole:
- Carefully add a few dough balls into the hot oil, ensuring not to overcrowd the pan.
- Fry for about 2-3 minutes, turning occasionally, until they are golden brown and puffed.
- Use a slotted spoon to remove them and drain on paper towels.
- Coat with Sugar:
- While still warm, roll the castagnole in granulated sugar until evenly coated.
- Serve:
- Enjoy the castagnole warm or at room temperature. They are best eaten the same day they are made.
Variations and Tips:
- Flavorings: For a citrusy twist, use orange zest and substitute the liqueur with orange juice.
- Dietary Substitutions:
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend suitable for baking.
- Dairy-Free: Substitute butter with a dairy-free margarine or coconut oil.
- Alcohol-Free: Use orange juice instead of liqueur for a non-alcoholic version.
- Baking Option: For a lighter version, bake the castagnole in a preheated oven at 180°C (350°F) for 12-15 minutes until golden. Dust with powdered sugar before serving.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto delle Castagnole now.
Additional Information:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Rest Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Ease of Cooking: Easy
- Servings: Approximately 30-35 castagnole
- Calories: Approximately 50 kcal per piece
- Cost of Ingredients: €5-7
- Cuisine: Italian
- Course: Dessert/Snack
Nutritional Information Per Serving (1 Castagnola):
| Nutrient | Amount |
|---|---|
| Calories | ~50 kcal |
| Carbohydrates | ~7g |
| Protein | ~1g |
| Fat | ~2g |
| Saturated Fat |
If something feels off, these notes can guide you in making minor adjustments to achieve the perfect dough.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
