Castagnole
These fried dough balls are traditionally served during carnivale
Makes enough for: 17 castagnole
Ingredients
- 100 g flour, plus extra for dusting
- 2.5 mls baking powder
- 28 g xylitol
- 21 g softened salted butter, cubed
- 2.5 mls amoretto
- 1.25 mls vanilla extract
- 1 egg, lightly beaten
- 1 lime, zest only
- vegetable oil for frying
- vanilla sugar for rolling
Method
- Place the flour and baking powder into the bowl of a stand mixer and mix to combine using a dough hook
- Add the xylitol, butter, amaretto, vanilla, egg and lime zest and bring together to form a dough
- As soon as the dough forms, turn out onto a lightly floured surface and knead until you can shape it into a ball
- Wrap the ball tightly in clingfilm and leave to rest for a minimu of 30 minutes at room temperature
- Divide the dough in half and roll each half into a ball
- Roll each ball into a sausage shape, 2cm thick
- Cut the dough into 2cm lengths then roll each piece into a small ball
- Once all done, measure 1cm of oil into the pan you will use for frying (I always use my wok)
- Heat to 170° Celsius and drop 3 to 5 balls of dough at a time into the oil, making sure not to crowd them, and maintaining the temperature of the oil between 165° Celsius and 175° Celsius
- Fry for 3 minutes, turning half way through, then remove using a slotted spoon and drain on paper towels
- As soon as you can handle the castagnole, roll them in the vanilla sugar and serve