Recipe Description
These adorable Castagnole Italian mini-doughnuts are easy to make and perfect for tea time.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- 250ml milk
- 70g margarine
- 50g palm oil
- 100g sugar
- salt, to taste
- 1tsp vanilla extract
- lemon zest, to taste
- 300g flour
- 1/2tsp baking powder
- 3 eggs
- palm oil, for frying
- sugar, for sprinkling
Instructions
- Pour the milk into a pan with margarine, palm oil, sugar, salt, vanilla extract and lemon zest and bring to a boil. Remove from heat and mix in flour and baking powder. Stir vigorously and transfer the mixture into a bowl. Add the eggs slowly, stirring carefully, until the mixture is smooth but not liquid.
- Heat palm oil in a frying pan, place walnut-sized scoopfuls of batter into the hot oil. Fry till golden, then remove with a slotted spoon and drain off excess oil on paper towels. Sprinkle with sugar to taste.
Can’t wait to try! Looks yummy!