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Mix the flour with the sifted yeast and arrange it in a well on a pastry board.
Add the lemon flavoring vial, sugar, egg, rum, vanillin, seed oil and salt in the center.
Knead with your hands until you obtain a smooth, homogeneous dough. Wrap it in cling film and let it rest for half an hour.
Form small dough balls from the dough, weighing about 10 g each. Fry them in hot oil at 173° - 175° until evenly golden.
Drain them on paper towels and sprinkle with sugar. Be sure to change the oil halfway through cooking to avoid too strong a color and flavor.
Serve the castagnole warm and sprinkle them with sugar before enjoying. Enjoy!
Maximum 2 days in an airtight container
Be sure to fry the castagnole in hot oil at 173° - 175° to obtain the perfect texture and golden color. Castagnole are ideal to serve warm and are a perfect Carnival dessert.
Italia, Liguria
| Energy (kcal) | 246.63 |
| Carbohydrates (g) | 37.98 |
| of which sugars (g) | 11.32 |
| Fat (g) | 6.92 |
| of which saturates (g) | 1.09 |
| Protein (g) | 5.56 |
| Fibre (g) | 1.38 |
| Salt (g) | 0.26 |
