But what if we combined the classic castagnole with a good dose of the world’s most famous hazelnut cream? Here come the delicious Nutella castagnole.
Soft treats made with eggs, flour, and butter, flavored with orange zest and rum, and made even more delicious by the presence of cocoa and Nutella in the dough.
Once fried, just roll the castagnole in plenty of granulated sugar and you’re done.
Now take a minute to read the recipe and then… cook and eat!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 1 pinch salt
- 1/2 cup sugar
- 1/2 orange zest (grated)
- 1/4 cup butter (melted)
- 2 eggs
- 1 1/2 tbsp rum (or other liquor)
- 3 tbsp Nutella®
- 3 tbsp milk
- as needed sugar (for the surface)
- as needed vegetable oil (for frying)
Tools
- 1 Stand mixer
- 1 Plastic wrap
- 1 Slotted spoon
- 1 Small saucepan
- 1 Frying colander
Steps
To prepare Nutella castagnole, gather the sifted flour, cocoa, and baking powder in the bowl of a stand mixer and mix briefly at low speed with the paddle attachment.
Then add all the other ingredients (sugar, Nutella, eggs, melted butter, salt, orange zest, rum, and milk) and work the dough at low speed until you have a homogeneous mixture. If you don’t have a stand mixer, you can easily work the ingredients with a fork in a bowl.
Then transfer the dough to a lightly floured work surface, work it quickly with your hands, then cover it with plastic wrap and transfer it to the fridge for 30 minutes.
After this time, take the dough and divide it to make balls weighing between 15 and 20 g.
At this point, heat the oil in a small saucepan with high sides, and when it reaches a temperature of 338°F, drop in the Nutella castagnole, a few at a time.
Cook them immersed for a couple of minutes, turning them in the oil to ensure even cooking.
Once cooked, lift them out with the help of a slotted spoon and transfer them to a frying colander to lose any excess oil.
Then roll the Nutella castagnole in granulated sugar and serve them.
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