Prepare the dough
In a large bowl, sift the flour and baking powder.Add the sugar, the pinch of salt and the grated orange rind. Gradually pour the orange juice, milk and melted butter. Mix with a spatula or a wooden spoon until you get a soft and homogeneous dough.
Shape the chestnut groves
Take small portions of the dough and shape them with your hands to form balls the size of a walnut. Arrange the balls on a slightly floured tray to prevent them from attacking.
Fry the chestnut woods
Heats seed oil in a deep pan or in a saucepan. The ideal temperature is about 170-180 degrees. Fry a few chestnuts at a time to avoid lowering the oil temperature. Turn the chestnuts during cooking to let them brown evenly. Scolale with a skimmer and reel on absorbent paper to remove excess oil.
Decorate and servants
Pass the chestnuts still hot in the granulated sugar, or sprinkle with icing sugar for a more delicate touch. Cold or warm serve to savor all the fragrance.
The secret ingredient of the grandmother
The real secret of this recipe is the grated orange peel: using a generous quantity enhances the scent and flavor of the chestnut, giving a unique and irresistible aroma. For an even more intense taste, you can add a drop of vanilla extract or a pinch of cinnamon.
Advice for a Perfect Success
Check the oil: If the oil is too hot, the chestnut trees will burn outside while remaining raw on the inside. Use a kitchen thermometer to monitor the temperature.
Soft dough: the dough should not be too dry; if necessary, add an extra tablespoon of milk or orange juice.
Variants: for an original touch, add chocolate chips or replace the butter with seed oil in the dough.
The orange-free carnival chestnuts are a light and fragrant variant of the classic Carnival cake. Perfect for those looking for a simple dessert, but rich in flavor, these castagnole will conquer young and old thanks to their fresh aroma and soft texture. Try Grandma’s recipe and bring a touch of tradition to your table!
