CookEat Recipe
Castagnole with Butter and Anise
Anise-flavoured fried dough made with separated eggs, butter and a little sugar, kneaded and shaped into small balls.
Method
Steps
Step 1
Gather the ingredients: 2 eggs, separated; 2 tablespoons water; 2 tablespoons anise liqueur, traditionally fumetto or mistrà; 20 g butter, softened; 20 g sugar; A small pinch of salt; Plain flour as needed for a dough that can be kneaded, starting with about 250 g and allowing about 250–300 g; About 700 ml suitable frying oil, or enough to fry generously; only part is absorbed.
Step 2
Mix the egg yolks with the sugar, anise liqueur, water and salt. In a separate clean bowl whip the egg whites until they hold soft peaks.
Step 3
Combine the yolk mixture, whipped whites and softened butter with enough flour to form a dough that can be worked by hand. Start with about 250 g and add a little at a time only as needed. Knead vigorously for about 8–10 minutes until smooth and refined; the source calls for kneading even after the whites have been whipped. Do not taste raw dough.
Step 4
Shape into balls about the size of a small walnut, roughly 2–2.5 cm across, making approximately 24–28 depending on size. Heat a generous depth of frying oil to about 160–165°C.
Step 5
Fry in small batches over gentle heat for about 5–7 minutes, moving the pan gently or turning the balls so they colour evenly. Cook through to 74°C with no raw flour centre. Drain well and let cool before serving. This version includes sugar in the dough; an icing-sugar coating is not specified in its ingredient list.
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