Hazelnut Cake
10
min
Easy
Castagnole
Soft and fluffy, Castagnole are one of the most beloved and festive treats of the Italian Carnival season. Delicious on their own or filled with cream, they are sure to delight everyone.
- Difficulty
- Easy
- Prep Time
- 15 min
- Cook Time
- 5 min
- Servings
- 6 people
Ingredients
- Elefante Vanilla-Flavoured Baking Powder (Box of 5 Sachets), 1 bag
- flour, 300 g
- butter, 60 g
- sugar, 80 g
- eggs, 3
- zest of lemon, 1/2
- brandy, 1 teaspoon
- salt, a pinch
- sugar for coating, to taste
- oil for frying, as needed
Method
In a large bowl, combine the flour, sugar, eggs, butter, and grated lemon zest. Start mixing the ingredients, then add the vanilla baking powder, a pinch of salt, and the brandy.
Once everything is combined, knead the mixture by hand until a smooth dough forms.
Transfer the dough to a lightly floured surface and work it until soft and elastic. Shape it into a log, then cut off small pieces and roll each into balls about 4–5 cm in diameter.
Deep-fry the Castagnole in hot oil, turning them frequently to ensure even browning. Once golden, remove them and drain on paper towels.
Place the coating sugar in a bowl and, while the Castagnole are still warm, roll them one by one in the sugar.
Serve them plain or fill them with pastry cream or chocolate cream for an even more indulgent treat.
Once everything is combined, knead the mixture by hand until a smooth dough forms.
Transfer the dough to a lightly floured surface and work it until soft and elastic. Shape it into a log, then cut off small pieces and roll each into balls about 4–5 cm in diameter.
Deep-fry the Castagnole in hot oil, turning them frequently to ensure even browning. Once golden, remove them and drain on paper towels.
Place the coating sugar in a bowl and, while the Castagnole are still warm, roll them one by one in the sugar.
Serve them plain or fill them with pastry cream or chocolate cream for an even more indulgent treat.
