The first time I made castagnole, I started with the simple idea that I needed something quick and different from donuts. The recipe is just as practical, but the taste is unique due to the anise and rum. It took less time than I expected, and the fact that you don't have to let the dough rise is helpful when you don't have much time available.
Quick Info
Total time: about 40-45 minutes
Preparation time: 20 minutes
Frying time: 15-20 minutes (depending on the size of the balls and the size of the pan)
Servings: 4-6 people
Difficulty: easy
Recipe type: quick dessert, similar to donuts
Ingredients
- 3 whole eggs
- 3 tablespoons olive oil
- 3 tablespoons rum for baking
- 3 tablespoons anise
- 3 tablespoons sugar
- juice from one lemon
- one packet of vanilla or vanilla essence
- 1 packet of baking powder
- type 00 flour, as needed (meaning add gradually until the dough is no longer sticky, but not hard)
- sunflower oil for shaping and frying
- granulated sugar for finishing
Preparation Method
1. Break the eggs into a large bowl. Pour in the olive oil, rum, anise, sugar, lemon juice, and vanilla. Mix well with a whisk or a large spoon until the mixture is homogeneous and the sugar starts to dissolve.
2. Start incorporating the flour, adding a little at a time. Also add the baking powder from the start, so it distributes evenly. Continue adding flour until the dough becomes elastic, non-sticky, but still soft to the touch. It should not be hard, but also not runny.
3. Prepare the work surface: grease it with a little sunflower oil. Do the same with your palms - you will work much easier with the dough this way. Take a piece of dough and form balls the size of a ping pong ball between your palms.
4. With your finger, press in the center of each ball to make a hole and give them the shape of a ring. They do not need to be perfectly round; the important thing is that the dough around the hole is not too thin.
5. Continue until you finish all the dough. If you feel it sticking, grease your hands with a little oil.
6. Pour sunflower oil into a deep pan or pot (it should be enough for the castagnole to float). Heat the oil, but don't overdo the temperature; if it's too hot, they will brown quickly on the outside and remain raw inside.
7. Fry the castagnole in batches, without overcrowding the pan. Turn them occasionally to brown evenly. When they become golden on all sides, remove them onto a plate lined with a paper towel to absorb the excess oil.
8. After they cool slightly, sprinkle them generously with granulated sugar. They can be served warm or at room temperature.
Why I make the recipe often
I like that there is no need to knead or let it rise. The recipe is quick and uses simple ingredients that I always have at home. Castagnole remain soft even after a few hours and can be easily adapted to taste.
Tips and Variations
Tips
- Type 00 flour is finer and gives a light texture, but if you don't have it, regular flour works too.
- If the dough seems too soft, add one tablespoon of flour at a time until it can be shaped.
- For frying, do not overcrowd the pan. The castagnole need space to move and puff up nicely.
- Fry them over medium heat, not high, so they don't burn on the outside and remain uncooked inside.
Substitutions
- Olive oil can be replaced with neutral oil (sunflower or canola) if you prefer.
- Anise can be omitted or reduced if you don't like the flavor, but it gives a distinct taste to the dessert.
- Vanilla can be replaced with vanilla essence or vanilla sugar.
- Rum for baking can be omitted or replaced with orange liqueur.
Variations
- If you want, you can make smaller balls or even without a hole in the middle, like mini-donuts.
- The granulated sugar at the end can be replaced with powdered sugar for a different appearance.
- You can add grated lemon or orange zest for extra flavor.
Serving Ideas
- Castagnole are good plain, with sugar on top, or alongside coffee or tea.
- For occasions, you can arrange them on a platter with other dry pastries.
- They can be served warm, but they also keep well at room temperature, making them suitable for guests.
Frequently Asked Questions
1. What type of anise is used – seeds or ground?
In the recipe, you can use ground anise for an even flavor, but seeds are also fine if you like their texture. The amount of 3 tablespoons is quite intense; you can adjust to taste.
2. How much flour should I add if I don’t know “as needed”?
Flour is added gradually until the dough becomes soft but not sticky. Usually, for 3 eggs, about 350-400g is needed, but it depends on the size of the eggs and how juicy the lemon is. Add one tablespoon at a time, mixing continuously.
3. Can they be baked instead of fried?
This recipe is designed for frying in oil; the texture will be different in the oven. However, if you still want to bake them, you will need to adjust the flour and grease the molds with oil, but the taste and consistency will not be the same.
4. Do they stay fluffy the next day?
Castagnole are best on the day they are made, but they remain soft the next day if kept covered at room temperature.
5. Can I omit the rum or anise?
Yes, you can skip one or both if you don't like these flavors. The final taste will be a bit simpler, but the recipe works.
Nutritional Values
Estimation for one serving (out of 6 servings, not including the absorbed oil during frying):
- Calories: 240-280 kcal
- Carbohydrates: 34g
- Protein: 5g
- Fats: 8g
Values vary depending on how much flour is absorbed and how much oil is retained during frying. They are approximate and can vary depending on the frying method.
Storage and Reheating
Castagnole keep well for 1-2 days at room temperature, covered with a towel or in a box. If they harden, there’s not much point in reheating them – the texture becomes drier. They are best fresh, but can also be consumed after cooling. Freezing is not recommended.
Quick Info
Total time: about 40-45 minutes
Preparation time: 20 minutes
Frying time: 15-20 minutes (depending on the size of the balls and the size of the pan)
Servings: 4-6 people
Difficulty: easy
Recipe type: quick dessert, similar to donuts
Ingredients
- 3 whole eggs
- 3 tablespoons olive oil
- 3 tablespoons rum for baking
- 3 tablespoons anise
- 3 tablespoons sugar
- juice from one lemon
- one packet of vanilla or vanilla essence
- 1 packet of baking powder
- type 00 flour, as needed (meaning add gradually until the dough is no longer sticky, but not hard)
- sunflower oil for shaping and frying
- granulated sugar for finishing
Preparation Method
1. Break the eggs into a large bowl. Pour in the olive oil, rum, anise, sugar, lemon juice, and vanilla. Mix well with a whisk or a large spoon until the mixture is homogeneous and the sugar starts to dissolve.
2. Start incorporating the flour, adding a little at a time. Also add the baking powder from the start, so it distributes evenly. Continue adding flour until the dough becomes elastic, non-sticky, but still soft to the touch. It should not be hard, but also not runny.
3. Prepare the work surface: grease it with a little sunflower oil. Do the same with your palms - you will work much easier with the dough this way. Take a piece of dough and form balls the size of a ping pong ball between your palms.
4. With your finger, press in the center of each ball to make a hole and give them the shape of a ring. They do not need to be perfectly round; the important thing is that the dough around the hole is not too thin.
5. Continue until you finish all the dough. If you feel it sticking, grease your hands with a little oil.
6. Pour sunflower oil into a deep pan or pot (it should be enough for the castagnole to float). Heat the oil, but don't overdo the temperature; if it's too hot, they will brown quickly on the outside and remain raw inside.
7. Fry the castagnole in batches, without overcrowding the pan. Turn them occasionally to brown evenly. When they become golden on all sides, remove them onto a plate lined with a paper towel to absorb the excess oil.
8. After they cool slightly, sprinkle them generously with granulated sugar. They can be served warm or at room temperature.
Why I make the recipe often
I like that there is no need to knead or let it rise. The recipe is quick and uses simple ingredients that I always have at home. Castagnole remain soft even after a few hours and can be easily adapted to taste.
Tips and Variations
Tips
- Type 00 flour is finer and gives a light texture, but if you don't have it, regular flour works too.
- If the dough seems too soft, add one tablespoon of flour at a time until it can be shaped.
- For frying, do not overcrowd the pan. The castagnole need space to move and puff up nicely.
- Fry them over medium heat, not high, so they don't burn on the outside and remain uncooked inside.
Substitutions
- Olive oil can be replaced with neutral oil (sunflower or canola) if you prefer.
- Anise can be omitted or reduced if you don't like the flavor, but it gives a distinct taste to the dessert.
- Vanilla can be replaced with vanilla essence or vanilla sugar.
- Rum for baking can be omitted or replaced with orange liqueur.
Variations
- If you want, you can make smaller balls or even without a hole in the middle, like mini-donuts.
- The granulated sugar at the end can be replaced with powdered sugar for a different appearance.
- You can add grated lemon or orange zest for extra flavor.
Serving Ideas
- Castagnole are good plain, with sugar on top, or alongside coffee or tea.
- For occasions, you can arrange them on a platter with other dry pastries.
- They can be served warm, but they also keep well at room temperature, making them suitable for guests.
Frequently Asked Questions
1. What type of anise is used – seeds or ground?
In the recipe, you can use ground anise for an even flavor, but seeds are also fine if you like their texture. The amount of 3 tablespoons is quite intense; you can adjust to taste.
2. How much flour should I add if I don’t know “as needed”?
Flour is added gradually until the dough becomes soft but not sticky. Usually, for 3 eggs, about 350-400g is needed, but it depends on the size of the eggs and how juicy the lemon is. Add one tablespoon at a time, mixing continuously.
3. Can they be baked instead of fried?
This recipe is designed for frying in oil; the texture will be different in the oven. However, if you still want to bake them, you will need to adjust the flour and grease the molds with oil, but the taste and consistency will not be the same.
4. Do they stay fluffy the next day?
Castagnole are best on the day they are made, but they remain soft the next day if kept covered at room temperature.
5. Can I omit the rum or anise?
Yes, you can skip one or both if you don't like these flavors. The final taste will be a bit simpler, but the recipe works.
Nutritional Values
Estimation for one serving (out of 6 servings, not including the absorbed oil during frying):
- Calories: 240-280 kcal
- Carbohydrates: 34g
- Protein: 5g
- Fats: 8g
Values vary depending on how much flour is absorbed and how much oil is retained during frying. They are approximate and can vary depending on the frying method.
Storage and Reheating
Castagnole keep well for 1-2 days at room temperature, covered with a towel or in a box. If they harden, there’s not much point in reheating them – the texture becomes drier. They are best fresh, but can also be consumed after cooling. Freezing is not recommended.