About this recipe:Castagnole are small Italian-style doughnut balls that are usually eaten around Carnival time just before Lent. I make them much more often than that because they are so easy and made with 5 ingredients you usually already have!
200g caster sugar
1 tablespoon milk
1 teaspoon 1 lemon zest (or lemon extract)
1 teaspoon salt
16g baking powder
500g plain flour
sunflower oil, for deep frying
caster or icing sugar, for dusting
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Method Prep:15min › Cook:15min › Ready in:30min
In a large bowl, beat eggs and sugar until pale and slightly stiff.
Melt the butter; stir in 1 tablespoon milk. Add the butter mixture , lemon zest and salt to the eggs, stirring well with a whisk.
Sift in flour and baking powder; mix with a spatula, then with you hands to make a soft dough. If too stiff, add 1 tablespoon of milk. If mixture is too soft, add more flour.
Divide into balls, about the size of your fist and form a 1.5cm diameter cylinder with each ball. Slice each cylinder into smaller pieces.
Heat sunflower oil in a deep saucepan or wok until it reaches 190 C. Cook the doughnuts, a few at a time, flipping them over at least once, until golden brown and float to the top. Remove with a slotted spoon and drain on kitchen paper.
Transfer to a serving plate; dust with caster or icing sugar and serve.
For deep frying, the perfect temperature of the oil should be between 180 and 190 degrees C. If you do not have a food thermometer, just use a wooden spoon: dip it in the oil and check if it make bubbles. If it does, the oil is ready for deep frying.