chestnut puffs

sgonfiotti di castagne

130 puffs



In a bowl, stir together warm water and yeast; let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) In a bowl, whisk together ½ cup chestnut flour and confectioners sugar; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together yeast mixture, remaining ¾ cup chestnut flour, all-purpose flour, granulated sugar, shortening, egg and salt on medium speed until dough is smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, cover with an oiled piece of plastic wrap, and let rest for 45 minutes.

Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat.

Meanwhile, divide dough in half. On a lightly floured surface, roll one piece dough to 1/8-inch thick. Using a floured 1½-inch round cutter, cut rounds from dough. Transfer rounds to a parchment-lined baking sheet. Re-roll scraps once and cut out rounds. Repeat with remaining dough.

Fry rounds, about 10 at a time, turning once until puffed and golden, 30 to 45 seconds. Using a slotted spoon, transfer to paper towels to drain. Dust with reserved chestnut-sugar and serve warm or at room temperature.