• In a large bowl whisk together flour, baking powder.  Make a well in the middle and add the sugar, eggs, zest, vanilla, softened butter,  salt and liqueur (or Orange Juice).
• Mix together with a fork until almost combined then move to a flat surface (lightly floured if needed) and knead into a smooth soft dough. Wrap in plastic and let rest 30 minutes at room temperature.
• Cut a piece of dough at a time, and roll the dough to form a 1 inch (2 cm) thick rope. Cut the rope in pieces the size of large (I cut mine very large) cherries and roll between your hands to form balls.
• Meanwhile, start heating the oil (in a large fryer or deep pot halfway full), make sure the temperature remains between 335 – 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once oil is at the correct temperature, fry a few Castagnole at a time, until they are golden brown and nicely puffed. Approximately 2-3 minutes, but turn often so they brown on all sides. Drain on paper towels, when cool enough to touch, but still quite warm, roll in granulated sugar. Serve immediately.
• Enjoy and rate the recipe!

website: www.sunnysidecircus.com