Name: Castagnole baked without eggs and butter
Prep time: 20 min
Cook time: 12 min
Cuisine: Italian
Ingredients: 250 g flour; 60 g sunflower oil; 60 g semi-skimmed, whole milk, coconut or almond milk; 80 g sugar; 1/2 orange zest; 1 tablespoon lemoncello; 10 g baking powder for sweets; 1 tablespoon sugar; 100 g water; 3 tablespoons liquor, dessert ( alchermes); 1 tablespoon sugar; 80 ml lemoncello; 40 ml water; caster sugar

The CASTAGNOLE BAKED WITHOUT EGGS AND BUTTER, are a typical Italian dessert that is prepared during this period of carnival. A dessert that delights especially fried. A dessert that delights especially fried. Today, however, I propose them in a very special version of castagnola, the one baked in the oven. They are a delicious variation of the classic fried castagnole, at the same time tasty and with a soft and crispy inside. The recipe for these castagnole without eggs and butter is really easy and quick to prepare, I am sure that once removed from the oven and wet with alchermes and limoncello liqueur they will win you over at the first bite. Good, inviting and original, perfect for those who are intolerant to eggs and milk. In this case I used a semi-skimmed milk, but you can replace it with vegetable milk, soy, coconut or almonds, the result of their consistency does not change. Try them too, I’m sure you’ll make them again and again!

DifficultyVery easy
CostVery cheap
Preparation time20 Minutes
Cooking time12 Minutes
Serving8
Cooking methodStove
CuisineItalian

Castagnole baked without eggs and butter, good, inviting and original sweet!

Castagnole baked without eggs

Ingredients

250 g flour

60 g sunflower oil

60 g semi-skimmed, whole milk, coconut or almond milk

80 g sugar

¹/₂ orange zest

1 tablespoon lemoncello

10 g baking powder for sweets

1 tablespoon sugar

For the alchermes syrup

100 g water

3 tablespoons liquor, dessert ( alchermes)

1 tablespoon sugar

For the lemoncello liqueur

80 ml lemoncello

40 ml water

caster sugar

Tools

1 Pan

1 Bowl

Steps

To prepare the castagnole dough we must:

Take out the milk 10 minutes before preparing the castagnole, put it in a bowl, add the oil and sugar and mix with a steel whisk.

Add the lemoncello, vinegar, grated orange, peel and all the flour together with the yeast. Knead with your hands until you get a compact and soft dough.

At this point remove small pieces of dough, little smaller than a walnut and with the palms of the hands formed many balls, arrange them one in a row on a baking sheet lined with baking paper.

Bake in a preheated oven for 11-12 minutes, always pay attention to cooking can vary according to your oven. Remove from the oven and let cool.

We prepare the baths

Place the water and 2-3 tablespoons of Liqueur Alchermes and the sugar in a bowl and mix. In a second bowl, pour only granulated sugar, to brush the castagnole.

Do the same for the Liqueur Lemoncello, put the glass of Lemocello in a bowl and add the glass of water. Second bowl of granulated sugar.