Castagnole is a traditional Italian sweet treat popular during carnival season. They are made with a sweet and aromatic dough shaped into balls and deep-fried until slightly crispy on the outside but soft and puffy on the inside!
Mix with a fork to combine. Add butter and using your fingers start integrating the ingredients.
Knead for about 5-7 minutes, if you find it easier, transfer the dough to a floured surface. You need to achieve a smooth dough that doesn’t stick to your hands.
Cover the dough with a kitchen towel or cling film and leave it to rest for 20 minutes.
Divide the dough into two parts and make two long ropes about 1 ½ " (4 cm) thick. Cut the ropes into 10 chunks each.
Shape each chunk into balls and place them on a floured plate.
Heat about 2″ (5 cm) of oil on a frying pan over medium heat. Working in small batches fry the castagnole until golden, crispy, and cooked through (see notes).
Place castagnole on a paper-lined plate to remove excess oil, then roll them in sugar until nicely coated.
Serve warm or allow to cool down completely and store in an airtight container.
Notes
You can store castagnole in an airtight container for up to 4 days at room temperature.
Always work in batches, frying a few pieces at a time, because too many together can lower the temperature of the oil.
If you don’t have or want to use Mistrà liqueur you replace it with orange liqueur or even leave it out it if want.