Rum-flavored Sweet Dough Balls

Name: Rum-flavored Sweet Dough Balls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 gams of All Purpose Flour; 70 gams of Butter; 50 gams of Sugar; 2 Eggs; 1 Lemon Peel; 1 packet of Baking Powder; 4 tablespoons of Rum; to taste of Table Salt; to taste of Peanut Seed Oil; to taste of Powdered Sugar

Rum-flavored Sweet Dough Balls are a delicious variation of the traditional Italian Carnival treat that can be prepared quickly and easily. Perfect to serve with coffee.

Difficulty Easy
Preparation 15 minutes
Cooking 10 minutes
Servings for Serves 4

Rum-flavored Sweet Dough Balls (Castagnole al Rum) are delicious Carnival treats, a variation of the traditional Italian Carnival Castagnole. These rum-flavored fried dough balls are quick and easy to make, perfect for celebrating Carnival season in the most indulgent way!

These rum-flavored Carnival dough balls are ideal to serve during an afternoon gathering with friends or as an after-dinner treat with coffee! Of course, you can enjoy these soft rum-flavored dough balls whenever you like, and we guarantee that once you try them, you won’t be able to resist them!

Note: “Castagnole” are traditional Italian Carnival sweets, small rounded dough balls that resemble chestnuts in shape (hence the name, as “castagna” means chestnut in Italian). They are typically fried until golden brown and can be flavored in various ways or simply dusted with sugar.

Ingredients for Serves 4

300 gams of All Purpose Flour
70 gams of Butter
50 gams of Sugar
2 Eggs
1 Lemon Peel
1 packet of Baking Powder
4 tablespoons of Rum
to taste of Table Salt
to taste of Peanut Seed Oil
to taste of Powdered Sugar

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Method

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To prepare Rum Castagnole (traditional Italian Carnival doughnuts), sift the flour and baking powder directly into a large bowl, arranging them in a well shape.
In the center of the well, place the eggs, previously melted butter, rum, sugar, lemon zest, and a pinch of salt. Work the ingredients with your hands until well combined.
Flour your work surface, transfer the mixture onto it, and knead until you obtain a smooth and homogeneous dough.
Divide the dough into equal strips about one centimeter in diameter, cut them into small pieces, and form small balls of roughly the same size.
Pour plenty of vegetable oil in a deep-sided pan and heat it to 170°C (338°F).
When the oil is hot, fry a few castagnole at a time to avoid lowering the oil temperature too much.
When the castagnole are golden brown, remove them from the pan with a slotted spoon and transfer them to a plate lined with kitchen paper to remove excess oil.
Dust generously with powdered sugar and serve the Rum Castagnole while still warm! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can enrich the Rum Castagnole by adding chocolate chips or raisins. If you don’t have rum available, you can substitute it with Limoncello or Grappa (Italian brandy).

Tips

To ensure the oil is at the perfect temperature, we recommend using a food thermometer.

Storage

Rum Castagnole (Italian Carnival doughnuts) can be stored for a few days in an airtight container or in a bread bag.