Soft Alchermes Castagnole are an even more mouth-watering variation of the classic castagnole. With their spherical shape, these delicious fried balls are one of the desserts that best represent Carnival. They can be enjoyed in their simplicity or accompanied by custard or chocolate cream, which will enhance their flavor.
Soft castagnole are made with just a few ingredients. The dough doesn’t require much preparation and is easy to make. The special feature of this recipe is the use of cream, which makes them incredibly soft. As soon as the dough is ready, it’s scooped with a spoon and gently dropped into boiling oil. Once cooked, the castagnole are coated in Alchermes, which gives them a special touch of color and flavor.
Ingredients
- 250 g (2 cups) all-purpose flour
- 120 g (½ cup) fresh whipping cream
- 70 g (⅓ cup) sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 8 g (2 teaspoons) baking powder
- 2 tablespoons grappa (or substitute with brandy)
- 1 teaspoon grated lemon zest
For Frying
- 500 g (2 cups) peanut oil (or any neutral frying oil)
For Finishing
- 100 ml (⅓ cup) Alchermes liqueur
- Fine granulated sugar, as needed (for coating)
How to make Soft Alchermes Castagnole:
- In a bowl, mix the eggs very well with the sugar. Add the grappa, cream, lemon zest, and vanilla.
- Sift the flour with the baking powder, then add it to the wet ingredients a little at a time, stirring with a hand whisk to avoid lumps.
- You’ll get a fairly thick and smooth batter, perfect for scooping with a spoon.
- Pour the oil into a thick-bottomed saucepan and heat it to 165–170°C (340°F).
- Scoop out a small amount of dough with a spoon, and using another spoon, gently drop it into the hot oil.
- The castagnole will double in volume and become perfectly round in a short time.
- Fry a few at a time, moving them often with a skimmer so they cook evenly.
- When golden brown, drain them and place them on a plate lined with paper towels to absorb excess oil. Let them cool slightly.
- Pour the Alchermes into a small bowl (use it pure or dilute it with a little water) and place the caster sugar in another bowl.
- Quickly dip the castagnole in the Alchermes, then roll them in the caster sugar.
Bon Appetit!
