Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly, uses basic ingredients, and results in irresistibly soft and fragrant bites. I appreciate the subtle citrus and vanilla notes, and I like how the outside crisps beautifully while the inside stays tender. I also love that I can make a big batch with little effort, perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 grams all-purpose flour
50 grams granulated sugar
45 grams butter
8 grams baking powder
½ vanilla bean
1 lemon
1 egg
1 egg yolks
20 grams milk
1 tablespoon rum or anise
a pinch salt
oil for frying
additional granulated sugar for rolling

Directions

I start by sifting the flour and baking powder into a bowl, then mixing in the sugar, the seeds scraped from the vanilla bean, and the grated zest of half a lemon.

I cut the softened butter into small pieces and add it to the bowl along with the egg, the egg yolk, the rum, and a pinch of salt, mixing until everything begins to come together.

I stir in the milk and transfer the mixture to a lightly floured surface. I knead until I get a soft dough, then wrap it in cling film and let it rest for 30 minutes at room temperature.

I divide the dough into six parts and roll each piece into a thick cord.

I cut each cord into 2-cm pieces and roll them between my hands to form small balls.

I heat the oil and fry a few balls at a time, keeping a close eye on the temperature. I make sure the oil is hot but not too hot so the castagnole cook evenly without burning. Once golden, I drain them on absorbent paper and roll them in granulated sugar.

Servings and Timing

This recipe makes about 60 castagnole.
Prep Time: 15 minutes
Cook Time: 10 minutes

Variations

I sometimes add a touch of orange zest instead of lemon for a deeper citrus aroma. When I want a more aromatic finish, I mix a bit of cinnamon into the sugar used for rolling. I also enjoy replacing rum with anise when I crave a more pronounced, traditional flavor. For a softer texture, I occasionally add an extra splash of milk.

Storage/Reheating

I store leftover castagnole in an airtight container at room temperature for up to two days. I find they taste best the day they are made, but I can revive them by warming them lightly in a low oven. I avoid refrigerating them because the dough tends to firm up.

FAQs

Why did my castagnole come out dense?

I make sure not to overwork the dough and to keep the oil at the right temperature so they puff properly.

Can I bake castagnole instead of frying?

I can bake them at a moderate temperature, but they won’t develop the same crispness as the fried version.

What oil is best for frying?

I prefer a neutral oil with a high smoke point, such as vegetable or peanut oil.

Can I flavor the dough differently?

I like adding orange zest, almond extract, or even a splash of limoncello for variation.

Why are my castagnole raw inside?

The oil was likely too hot; I lower the heat so they fry evenly.

Can I make the dough ahead of time?

I sometimes prepare the dough a few hours early and keep it wrapped until I’m ready to shape it.

How do I keep the castagnole soft?

I avoid over-frying and store them in an airtight container once they cool.

Can I freeze the dough?

Yes, I freeze the dough in portions and thaw it in the refrigerator before shaping.

Do I have to roll them in sugar?

I love the classic sugar coating, but I sometimes dust them with powdered sugar instead.

Can I stuff castagnole?

I can fill them with pastry cream or chocolate after frying using a piping bag.

Conclusion

I find castagnole to be one of the most delightful Italian treats to prepare—simple, quick, and full of charm. Whether I make them for a celebration or just to brighten an ordinary day, they always bring warmth and joy to my kitchen.