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Sgonfiotti di Castagne (Chestnut Puffs)

Makes approximately 40 puffs

1/2 cup warm water
2-1/4 teaspoons active dry yeast
1-1/4 chestnut flour
1/4 icing sugar
1 teaspoon cinnamon (optional)
1-1/2 cups all purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 tablespoons butter or margarine
1 large egg
1 teaspoon salt
Vegetable oil

Mix the warm water and yeast in mixing bowl of an electric mixer. Let stand until foamy, about 10 minutes.

In separate bowl, mix 1/2 cup of chestnut flour, the icing sugar and cinnamon; set aside.

In the mixing bowl, add the remaining 3/4 chestnut flour, all purpose flour, granulated sugar, butter, egg, and salt. Beat at medium speed until the dough is smooth and elastic, about 5 minutes. Place the dough in an oiled bowl, cover with plastic wrap, and let rest for 45 minutes.

Heat about 7cm (3 inches) of oil in a heavy pot over medium-high heat.

Divide the dough in half. On a lightly floured surface, roll one piece of dough to 3mm (1/8-inch) thick. Cut rounds using a floured 38mm (1-1/2 inch) round cutter.

Fry the rounds, about 10 at a time, turning once until puffed golden, 30 to 45 seconds. Drain on a paper towel. Dust with the reserved chestnut-sugar mixture and serve warm or a room temperature.