Name: Italian fried dough dessert
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 460 gr plain flour (previously stiffed ); 120 gr caster sugar; 10 gr baking powder (previously stiffed ); 1 unwaxed lemon Zest grated; 1 pinch salt; 2 medium eggs room temperature (106 gr ); 300 gr whole milk (cold); 1 tbsp vanilla seeds; 1 lt sunflower oil; 50 gr caster sugar or dust them with a few spoons of powdered sugar; 60 gr dark chocolate chips (to add in the batter)

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An authentic Italian dessert recipe called Castagnole, a soft sweet fried dough balls covered in caster sugar. An easy Italian sweet pastry made during Carnival time, so good that you will ask for more!

Italian fried dough dessert on a plate with sugar

Why you'll love it

Effortless dessert;
Scrumptious and inviting texture;
Addictive sweet;
Perfects for kids parties or adults;

This Italian fried dough dessert is the perfect morsel sweet thanks to its ball shape. It has a super pillowy texture on the inside with a hint of lemon and vanilla flavor. While the outside is crunchy and sugary, a true pleasure at every bite! They are so good that they will be gone in a flash, no wonder why they are the quintessential dessert of the Carnival in Italy.

Italian fried dough dessert on a tray with a bed of sugar

If you are looking for more Italian traditional recipes you are in the right place. For a delicious breakfast try this famous almond biscotti or this fudgy chocolate cake. Also, for more savory food try this traditional stuffed zucchini flower, or learn how to make homemade pasta just with a rolling pin, you will be amazed how simple it is.

Italian fried dough dessert on a plate with a hand reaching it.

The batter for this Italian fried dough dessert is quite runny, more like a cake batter. This will give a soft crumb with air bubbles to the castagnoli. The sweet batter is dropped very gently into the hot oil with a help of two spoons, soon you will see that the fried dough is starting to rise to the shape of a ball with some long twigs. This can be removed once is cooled off. To finish, roll the ball into the sugar for a more crunchy texture.

INGREDIENTS NEEDED

The ingredients needed to make these Italian fried dough dessert balls are generally handy in your pantry and fridge. However, if you don't have them I recommend popping in your local store with your shopping list on hand. Believe me, it will be worth it.

Flour- use plain flour.

Sugar- caster sugar is combined with the other dry ingredients.

Leavening agent- this recipe uses a small amount of baking powder. It will help the castagnole to rise during the frying time and to become soft.

Aroma- use unwaxed lemon zest and vanilla seeds.

Milk- use cold whole milk. The milk is poured straight into the dry ingredients along with the eggs.

Eggs- use two medium free-range or organic eggs. I suggest using room temperature ones. If they are in the fridge leave them on your kitchen counter for 30 minutes before using them.

Salt- enhances the flavor.

STEP BY STEP INSTRUCTION*

*Note: this is just a quick introduction. Please read the recipe card for the full instructions.

You will literally need one medium bowl to combine all the ingredients, I am not joking. Not to mention that you can always let your kids help you with the mixing parts, it will be a nice activity to do together. The photos step by step will guide you to see how to make this scrumptious castagnole.

Batter

Add the flour, sugar, salt, lemon zest, and baking powder to a medium bowl. Wisk to combine.

Pour the milk, eggs, and vanilla seeds into the bowl with the dry ingredients. Wisk very quickly until combined.

Frying

Batter dropped with two spoons on the oil

Add the sunflower oil into a tall pot with a thicker base and heat* until 170°C. With the help of two spoons drop gently the batter into the oil and let cook for 8/9 minutes.

*Note: I suggest you use a kitchen thermometer to check the temperature of the oil to achieve perfect fry.

Dusting

Once ready remove the castagnole from the oil and place them on kitchen paper. Now roll them into the sugar while they are still warm but not piping hot. Or simply dust them with some powdered sugar. Serve immediately.

VARIATION/SUGGESTIONS

With this recipe, you will obtain 26 castagnole, but if you want to make a small batch go ahead and halve the ingredients, the results will not change. Moreover, why don't make these sweet fried dough balls even more libidinous? Here I have listed some of my favorite variations for you to try out.

Chocolate- add into the batter 60 gr of dark chocolate chips or alternatively some finely chopped chocolate bar. Also, try adding some white chocolate to it.

Raisins- soak 50 gr of raisins into warm water with 2 spoons of rum for about 15 minutes. Drain them properly and add them into the batter. You will have deliciously soft and exotic castagnoli.

Fillings- once the castagnole are warm, fill them with some custard using a piping bag by poking a hole. Also, serve them with some jam, like strawberry or cherries.

sweet fried dough balls on a table dusted with powdered sugar

FREQUENTLY ASKED QUESTIONS

How to store Italian fried dough desserts?

Like all the fritters are better eaten while are still warm. However, you can store the leftover in an airtight container for up to 3 days at room temperature. Although they will still be edible after the third day, they will get harder and therefore less enjoyable.

Can I reheat these sweet fried dough balls?

Yes, of course. Just preheat the oven at 180°C fans (200°C/ 6 gas mark/ 360°F) and baked them for 8 minutes. Rolled them again into sugar or simply dust them with some powdered sugar. They will turn super soft and crunchy again. Serve immediately.

Can I bake the castagnole instead of frying it?

No, I would suggest baking them as the dough has a batter texture and it will not rise into balls shape.

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