Castagnole Sweet Dough Balls


Castagnole Sweet Dough Balls are a delicious Italian sweet, soft on the inside and crunchy on the outside, the traditional recipe during Carnival time. See this italian sfogliatelle pastry recipe also!


Castagnole Dough

  • 1 1/2 cups flour (205 grams)
  • 1 teaspoon baking powder
  • 1/4 cup sugar (55 grams)
  • 2 eggs
  • 1 zest orange
  • 1/2 teaspoon vanilla
  • 3 tablespoons butter (softened) (40 grams)
  • 1 pinch of salt
  • 1 teaspoon Gran Marnier or Orange Juice


  • vegetable oil for frying
  • granulated sugar for rolling


  • 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!


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