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Castagnole Luca Montersino

Castagnole Luca Montersino - Alice cooking magazine in February 2010.

Ingredients:

45 g butter 30 g sugar 315 g flour

270 g eggs 15 g

rum lemon peel and orange

0.75 g baking soda (I used baking powder)

raisins and candied orange peel oil for frying

Preparation

Bring to a boil in a saucepan of water with 300 g butter. sugar and add all at once 210 g of flour.

Stir over the fire until the compound is detached from the walls.

Remove from heat and stir in the global hook using the leafy eggs one at a time, then add 105 g of flour, rum, orange zest and lemon juice and baking soda (I put the baking powder).

Combine the raisins to the mixture and orange zest.

Fry in hot oil, measuring out the dough with a pastry bag without a nozzle. Drain when golden and pass them in granulated sugar.