Multicolor Castanets

Among the quintessential carnival sweets are undoubtedly castagnole!

Let’s see together how to prepare them using natural food coloring Taste and Color.

Ingredients

dough for each color chosen

Preparation

• In the bowl of the planetary mixer (or on a clean, floured work surface).
• Mix all the ingredients together (I recommend dissolving the dye in the egg white first so as to avoid patches of color that are not pleasing to the eye) and form a coarse but fairly homogeneous dough without overworking it.
• Let it rest wrapped in plastic wrap for half an hour at room temperature.
• Form the castagnole by always taking the same portion of dough, form many small balls and fry them in plenty of peanut oil at 175°C.
• Drain on paper towels and after a short time dip the Castagnole in caster sugar.

Once cold, dust with powdered sugar and serve. Consume later in the day.

Thanks to Gabila of Sweet Chocolate Bread for the recipe.