The NUTELLA-FILLED CASTAGNOLE — small, soft, baked or fried — are truly irresistible. They are those Carnival-time sweets you simply can’t help eating. Made with the same method as the classic ones, except for the aromatic touch, they are very easy to prepare and deliver great satisfaction to the palate.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 3/4 cups all-purpose flour
- 3 oz granulated sugar
- 3 eggs (medium)
- 4 tbsp butter (soft)
- Half shot rum
- orange zest (unwaxed)
- 1 tsp baking powder
- 1 pinch salt
- as needed Nutella®
- 1 1/4 cups peanut oil (for frying)
Tools
- 1 Bowl
- 1 Pot
- Paper towels
Steps
Preparing the NUTELLA-FILLED CASTAGNOLE is really an easy and quick task.
In a large bowl, soften the butter. When the butter is soft, add the sugar, mix well and then add the eggs one at a time.
Wait for each egg to be fully incorporated before adding the next one.
Mix in the grated orange zest, the rum, a pinch of salt, and add the flour little by little. Only at the end add the sifted baking powder.
Let the dough rest for 10 minutes and then form ropes of dough.
Pinch off pieces from the dough and form walnut-sized balls.
Flatten each ball with your hands, place a teaspoon of Nutella in the center and carefully close it. Then roll them between your hands to give them a rounded shape.
Fry your Nutella-filled castagnole in plenty of hot oil, turning them continuously, until they take on a nice golden color.
Remove them from the oil with a slotted spoon and let them drain on sheets of paper towels.
Before serving, once cold, dust them generously with vanilla powdered sugar and enjoy them to the last one.
OVEN BAKING
If you choose to bake them, place the dough balls on a baking sheet lined with parchment paper, spacing them apart as they will rise while baking.
Preheat the oven to 320°F and bake for 10–15 minutes or until the castagnole turn a nice golden color.
