Carnival Doughnut Holes

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Carnival Doughnut Holes

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Adjust Servings:
40 g Butter
200 g 00 Flour
2 Eggs
50 g Sugar
1/2 Lemon Peel
1 tablespoon Anise Liqueur
1 pinch Salt
8 g Baking Powder For Cakes
1 Vanilla Bean
To Sprinkle
to taste Sugar
To Fry
to taste Peanut Oil

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  • Vegetarian
  • 40
  • Serves 10
  • Medium


  • To Sprinkle

  • To Fry



Doughnut Holes, zeppole, tortelli, are just some of the names with which these typical sweets of the Carnival are called. Among the confetti, streamers and masks the Doughnut Holes can not be missing! Originally from Romagna, these small morsels of fried dough are externally fragrant and soft inside … rolled into the sugar everyone will like them! The most classic version includes the use of aniseed but we suggest you experiment with other aromas so you can find your perfect recipe! Despite their paternity, Doughnut Holes, are prepared and enjoyed in many regions of Italy and, sometimes, filled with custard or chocolate. Try the version of these fried or baked carnival cakes!



To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.


In another bowl place the flour, then add the sugar mixed with the seeds of vanilla and the eggs. Add the slightly softened butter, the grated lemon peel and the anise liqueur. Add a pinch of salt and the sifted yeast. Once you have combined all the ingredients start to mix them with a fork and continue kneading by hand; As soon as you have obtained a uniform mixture, transfer it to a lightly floured work surface with the help of a dough pastry cutter. Knead everything until you get a smooth and soft dough, always using the dough pastry cutter if the dough should be too sticky. At this point put the dough in a bowl, cover with the food film and leave to stand for about 30 minutes.


Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 °, only in this way you will in fact get some golden castagnole at the right point and cooked inside.


Go to form the castagnole. Take a little dough from the bowl and make a vein on a lightly floured surface; then using a floured dough pastry cutter cut into pieces of dough about 12 g. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls.


As soon as the oil is warm, dip a few pieces at a time, you can help with a skimmer to transfer them without distorting them; turn the castagnole often with a skimmer to promote uniform cooking. Then drain your chestnuts and transfer them on a sheet of straw paper, to remove excess oil.


Meanwhile place the sugar in a bowl and when the castagnole will still be hot roll it inside the sugar. Continue in this way for the others and serve your castagnole!

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