The ricotta castagnole I’m offering you today are a very soft variant of the classic Carnival castagnole. The ricotta makes them soft and smooth even up to 2 days after frying. Castagnole are a typical Carnival dessert, popular in Lazio, Umbria, Liguria, Marche, Veneto, and Abruzzo. Eggs, sugar, flour, and butter are the main ingredients of these small sweets, a very ancient recipe, and a manuscript from the eighteenth century was found in the state archive of Viterbo describing four castagnole recipes, one of which involves baking. The one I made today is a ricotta variant, created by Master Leonardo Di Carlo, very soft and smooth. Do you like castagnole? Discover other variations like Ricotta Castagnole with Rice Flour, Sonia’s Filled Castagnole, Castagnole with Mandarin Juice.
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Discover other Carnival recipes
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 2 tsp baking powder
- 3/4 cup sugar
- 3 1/2 tbsp butter
- 6 egg yolks
- 2/3 cup milk
- 1 1/3 cups ricotta
- 1/2 lemon (grated zest)
Tools
- 1 Bowl
- 1 Spatula
- 1 Work surface
Steps
In a bowl, add the ricotta and mix with a whisk to make it smooth and lump-free; it can also be sieved.
Then combine the sugar and the grated lemon zest.
Whisk until the mixture is smooth and velvety.
Add the milk and then the egg yolks, then mix well and add the cooled melted butter.
Finally, add the flour with the potato starch and the baking powder.
Mix with a spatula, cover with plastic wrap, and let rest in the refrigerator for 1 hour.
Take some dough and place it on a lightly floured work surface. Form thin loaves about 0.8 inches in diameter and cut to a thickness of 0.8 inches.
Shape into rounds and fry in hot oil at 338°F-347°F.
Drain on absorbent paper and roll in granulated sugar.
Tips
They remain soft for up to 2 days when stored in a container.
The sugar amount in the dough can be reduced to 100 g for those who prefer them less sweet.
FAQ (Questions and Answers)
Can I make Roman donuts lactose-free?
Yes, you can make them using lactose-free ingredients in the same quantities.
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