Castagnole al rum. Great recipe for Castagnole al rum. These mini doughnuts, flavoured with rum, are melt in the mouth delicious and very moreish! Usually eaten at celebrations like carnival, but I think they deserve to be eaten anytime #mycookbook #italian #dessert #doughnuts Friggere le castagnole al rum in abbondante olio e a fuoco basso, facendole dorare su tutta la superficie.
Castagnole al Rum Castagnole all'alchermes Castagnole al limone Mascherine frolla al cacao Mascherine frolla al latte Dolciaria Naldoni is a modern company and it's the result of a three-generation family tradition. Procedimento castagnole al forno Sciogliete il burro e mettetelo in una ciotola insieme allo zucchero e lavoratelo insieme. Aggiungete l'uovo, il cucchiaino di grappa, la buccia di arancia grattugiata e mescolate di nuovo. You can have Castagnole al rum using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Castagnole al rum
- It’s 200 g of plain flour.
- You need 2 of eggs.
- You need 5 g of Dessert yeast with vanilla OR.
- Prepare 5 g of dried yeast and half tsp of vanilla extract.
- It’s 50 g of melted butter.
- Prepare 30 g of sugar for coating the doughnuts.
- Prepare of Dessert spoonful of rum.
- You need of Oil for frying.
Infine aggiungete la farina e il cucchiaio di lievito e amalgamate il tutto creando un impasto morbido. Siamo in pieno clima carnevalesco,oggi voglio proporvi la mia ultima ricetta pensata per questa festa piu' colorata dell' anno. Originarie dell'Emilia Romagna, le castagnole sono ormai preparate ed apprezzate in tutta Italia grazie alla loro semplicità di preparazione e alla loro bontà, esistono numerose varianti per prepararle, alla ricotta, al'alchermes, al forno e sono tutte golosissime. Le castagnole o favette sono un dolce carnevalesco diffuso in tutta Italia; fa parte della tradizione culinaria ligure, emiliana-romagnola, marchigiana, laziale, umbria meridionale, veneta, lombarda.
Castagnole al rum instructions
- Prepare your ingredients. Melt butter in microwave for about 30 secs. Put flour, butter, eggs, dessert yeast (and vanilla) and the rum in a bowl. Mix well with a fork, then knead into a dough. Cover and leave to rest for 30 mins.
- Heat oil in a large pan or wok. It must be hot but not too hot. Meanwhile, shape dough into small balls about the size of a cherry. Deep fry in batches, for about 2 mins until golden brown. Drain on kitchen paper.
- Roll each one in the sugar. Enjoy straight away or even cold.
Potete però realizzarle in ogni periodo dell'anno dato la loro bontà e golosità. Adatte per ogni occasione e feste non vi resta che provare a realizzarle, così come ha fatto la nostra dolce. Castagnole, Zeppole, Tortelli Milanesi, sono alcuni dei nomi con cui vengono chiamate queste frittelle dolci tipiche romagnole, che spopolano nel periodo di. Le castagnole all'alchermes, non fritte, quelle al forno che si trovano praticamente in tutti i forni di Roma. Non so se sia una variante romana, in giro per il web ho letto così, so che sono quelle che di solito compro se capita di prendere delle castagnole non di pasticceria, ed hanno al mio palato un sapore particolare che mi fa impazzire Castagnole Castagnole are Italian fried pastries, typcal of Carnival time.
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