Castagnole with Nutella, super soft and delicious, very simple recipe!
Simple, quick, and incredibly tasty.
These Castagnole with Nutella are delectable treats, easy to prepare, with a creamy Nutella heart that melts in your mouth.
Try them, they are so good they’ll disappear in no time, indeed the only downside is they’re addictive, you’ll see they’ll be snatched up 🙂
Try also:
Super Soft Spoon Castagnole
Iginio Massari’s Castagnole: Super Soft like a Cloud
Iginio Massari’s Castagnole: Super Soft like a Cloud
Raisin Castagnole
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 large egg
- 250 g ricotta
- 1 small glass rum
- 50 g sugar
- 140 g all-purpose flour
- 6 g baking powder
- 1 pinch salt
- as needed peanut oil
- as needed sugar
- as needed Nutella® (or preferred hazelnut cream)
Tools
- 1 Bowl
- 1 Sifter
- 1 Piping Bag
Steps
In a bowl, sift the ricotta.
Add the egg, rum, sugar, and pinch of salt, mix with a spoon.
Add the sifted flour gradually while continuing to mix.Add the sifted baking powder to the mix and stir until incorporated and the mixture is smooth and homogeneous.
Cover with food wrap and let it rest for 10 minutes in the fridge.
Heat abundant oil in a pot.
Once the oil is hot, take a small amount of the mixture (about the size of a small walnut) with a spoon and drop it into the hot oil using another spoon to help.
Cook the fritters on medium-low heat, turning them frequently until golden, let them drain on kitchen paper for a moment.
Roll them in granulated sugar while still warm.Once all the castagnole are ready, fill them with Nutella using a piping bag with a long nozzle (if the Nutella is too hard, soften it a bit in a bain-marie) and place them on a tray.
Decorate the surface with Nutella and serve.
Put the ricotta in the bowl 20 sec./Speed 2.
Add the egg, rum, sugar, and pinch of salt 30 sec./Speed 2.
Add the flour and baking powder to the mixture 30 sec./Speed 3.
Turn off the Thermomix and mix well with a spatula.Cover with food wrap and let it rest for 10 minutes in the fridge.
Heat abundant oil in a pot.
Once the oil is hot, take a small amount of the mixture (about the size of a small walnut) with a spoon and drop it into the hot oil using another spoon to help.
Cook the fritters on medium-low heat, turning them frequently until golden, let them drain on kitchen paper for a moment.
Roll them in granulated sugar while still warm.Once all the castagnole are ready, fill them with Nutella using a piping bag with a long nozzle (if the Nutella is too hard, soften it a bit in a bain-marie) and place them on a tray.
Decorate the surface with Nutella and serve.
The Castagnole with Nutella are ready to be enjoyed… Happy dessert!
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