The coconut and Nutella castagnole are fabulous, delicious, but a bit high-calorie. But during Carnival, anything goes, so do we want to play this trick on our waistline? Obviously without overdoing it, because one leads to another, and a little treat every now and then is good.
This recipe is for about forty castagnole, depending on the size you make the balls. They might seem like a lot, but they won’t last long at home, they’ll be gone in half a day, just like at my place.
Let’s go and discover it together and I wait for you on my Facebook page on my Instagram profile TikTok on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
See you soon Susy
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 40Pieces
- Cooking methods: Stove, Frying
- Cuisine: Italian
Ingredients for Coconut and Nutella Castagnole
- 2 eggs
- 2 1/3 cups all-purpose flour
- 3/4 cup coconut flour
- 1/3 cup butter (soft)
- 1/2 cup sugar
- 1 packet baking powder
- 3 oz milk
- Nutella® (as needed)
- 4 cups sunflower seed oil
Tools
- Pan – non-stick (large)
Preparing Coconut and Nutella Castagnole
On the work surface, I place the two flours in a mound, then add the egg, sugar, butter, baking powder, and milk. I use a scraper to help mix everything well until I get a soft but not sticky dough.
With my hands, I take a piece of dough, roll it between my hands, and create the castagnole.
Meanwhile, in a pan, I heat the seed oil (it should not exceed 350°F) and fry a few at a time. I let them swell and brown well, then drain them on absorbent paper. When they are lukewarm, with the help of a pastry bag, I fill them with Nutella.
Storage
The coconut and Nutella castagnole should be consumed immediately after being made, at most within the day because they are too good 😜👈
Also try the recipe for donuts and cream-filled bombs!😋👩🍳🐾
