Creamy and soft even the next day
The scent of Carnival is already in the air, and like every year, I enjoy preparing treats a little different from the classic castagnole and frappe
This time I tried a method nothing short of fantastic: double cooking.
A little trick that makes these castagnole puffy, creamy, and irresistible.
It’s a dough very similar to that of bignè:
first 10 minutes in the oven and then off to frying.
And that’s where the magic happens: the castagnole puff up, becoming large and incredibly soft.
I’m sure you’ll love these soft castagnole with double cooking, and do you know why?
Because they have a texture that melts in your mouth and captivates at the first bite.
Moreover, thanks to the grandmother’s trick, they will remain soft even the next day.
If you love traditional desserts, you can also try my castagnole as they were once made
If you try this Carnival recipe, leave me a comment below or on my social media Facebook and Instagram, and don’t forget to leave me a photo
If you’re curious to discover the famous trick, you just need to get all the ingredients and start frying these Carnival delights.
If you love castagnole like me, I’ll also leave you three foolproof recipes for guaranteed success:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 25 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
These soft castagnole with double cooking, thanks to grandmother’s trick, will be soft and delicious even the next day
- 5 eggs
- 1 cup water
- 2 cups all-purpose flour
- orange flavor (grated peel)
- 1 tbsp ricotta (well drained)
- sugar (to coat)
- sunflower seed oil (for frying)
Tools
Here’s what you need to make castagnole
- 1 Small pot
- 1 Electric whisk
Steps
How to prepare castagnole with double cooking
Prepare the dough and follow this recipe
Once you have added all the eggs, the dough will be very creamy but thick, add the orange peel and ricotta, mix well.
1Cooking:
Wet the tips of your fingers with water and form balls with the dough, place them on a baking tray covered with parchment paper and bake them at 392°F for about 10 minutes, they should form a small crust on top. At this point, take them out of the oven and immerse them in hot oil. Remember that the oil temperature should be between 320°F/338°F. Drain the castagnole, dip them quickly in milk, and then coat them directly in sugar and enjoy this delight.
Some Tips
DO NOT USE TOO LARGE EGGS, MEDIUM ONES ARE JUST FINE, ADD THE EGGS ONE AT A TIME
Your Questions
SHOULD THE OVEN BE STATIC OR FAN?
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