Sal De Riso’s Castagnole.
Simple, super soft, delicious.
Sal De Riso’s Castagnole are small balls with unique goodness, simple to make, as soft as clouds, fragrant and very delicious, like cherries, one leads to another.
Unlike the usual castagnole, these are even more delicious thanks to the hazelnuts and limoncello in the dough, and they have a citrus aroma that immediately takes your mind on a trip to the Amalfi Coast. Try them; they will conquer you at the first taste.
This year I am preparing the castagnole and chiacchiere of great Italian pastry chefs and after trying the delicious ones by Iginio Massari, here I am with these by Sal De Riso. In the end, the dough is quite similar in quantities, but the taste and aroma are completely different. Try both versions and see how good they are 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 cup hazelnuts (already shelled and toasted)
- 1/3 cup whole fresh milk
- 2 tbsps limoncello
- 3 large eggs
- 2 tsps baking powder
- 7 tbsps butter
- grated zest of 1 untreated lemon
- 1/3 tsp salt
- as needed peanut oil
- as needed granulated sugar (or powdered sugar)
Tools
- 1 Electric Whisk
- 1 Blender
- 1 Pastry Board
- 1 Frying Pan
Steps
Melt the butter and let it cool.
Meanwhile, put the hazelnuts together with 80 g of sugar taken from the total in a blender and blend everything until reduced to flour.
Sift the flour and baking powder, add the hazelnut flour and mix it all together, set aside.
In a large bowl or the bowl of the stand mixer if you use that, put the eggs, the remaining sugar, the salt, and the grated lemon zest and work them for 5 minutes with the whisk until you get a light and foamy mixture.
Add the mixed flours a little at a time, alternating them with the milk, cold butter, and limoncello. Once the dough becomes thick, continue kneading briefly by hand (or with the K hook) if using the stand mixer.
Transfer the mixture to a lightly floured pastry board and work it until you get a very soft but not sticky dough (if necessary, add a little more flour).
The dough is now ready. Wrap it in plastic wrap and let it rest in the fridge for an hour.
Take the dough, work it lightly, then take a piece, on the pastry board form a loaf about 3/4 inch thick, then cut it into 3/4 inch pieces.
With your hands, form many small balls from the pieces (make sure to make them quite small, they will swell when cooked).
Place them on a lightly floured cloth as you go.
Once all the castagnole are ready, heat oil in a pan with high sides and a thick bottom (to maintain temperature). Once it reaches 338°F, you can fry your castagnole a few at a time (you can tell if the oil has reached the right temperature by dipping a small piece of dough, if it immediately floats to the surface and bubbles form around it, it’s at the right temperature). The castagnole cook by floating on the oil, make sure to brown both sides evenly.
Then drain them on frying paper, and once dry but still warm, roll them in granulated sugar.
Sal De Riso’s Castagnole are ready to be enjoyed… Happy dessert!
Melt the butter and let it cool.
Meanwhile, put the peeled hazelnuts together with 80 g of sugar taken from the total into the bowl 30 SecVel 7, keep the obtained flour in a bowl.
Sift the flour and baking powder, add the freshly prepared hazelnut flour and mix it all.
Without washing the bowl, add the eggs, salt, the remaining sugar, and the grated lemon zest 50 SecVel 5.
Also add the butter, limoncello, and milk 30 SecVel 5.
Add the mixed powders 4 minutesSpiga.
Transfer the mixture to a lightly floured pastry board and work it until you get a very soft but not sticky dough (if necessary, add a little more flour).
The dough is now ready. Wrap it in plastic wrap and let it rest in the fridge for an hour.
Take the dough, work it lightly, then take a piece, on the pastry board form a loaf about 3/4 inch thick, then cut it into 3/4 inch pieces.
With your hands, form many small balls from the pieces (make sure to make them quite small, they will swell when cooked).
Place them on a lightly floured cloth as you go.
Once all the castagnole are ready, heat oil in a pan with high sides and a thick bottom (to maintain temperature). Once it reaches 338°F, you can fry your castagnole a few at a time (you can tell if the oil has reached the right temperature by dipping a small piece of dough, if it immediately floats to the surface and bubbles form around it, it’s at the right temperature). The castagnole cook by floating on the oil, make sure to brown both sides evenly.
Then drain them on frying paper, and once dry but still warm, roll them in granulated sugar.
Sal De Riso’s Castagnole are ready to be enjoyed… Happy dessert!
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