300 g Mix of natural flours for Molino Marello cakes
100 g sugar
100 g seed oil
2 tablespoons of milk (if needed)
Half a glass of grappa or rum
Half bag of baking powder
Mix the flour with the sugar and yeast in the planetary mixer or hand.
Add the eggs, oil, milk and half a glass of liqueur.
Knead to form a soft and elastic dough.
According to the milk or flour, the mixture may vary depending on the dust used or the size of the eggs.
Form rolls and cut about 2 centimeters long dumplings.
Roll them in the hands in order to form balls.
Heat the seed oil in a pan about 22 cm large and with high edges.
Fry some chestnuts at a time, making them brown.
Place them on absorbent paper and serve with a sprinkling of icing sugar.
Good carnival everyone!