Tortelli di Carnevale are light and fluffy fried dough balls coated in sugar.
These traditional Italian Carnival doughnuts go by different names depending on the region: in Milan and central Italy, they’re called Tortelli, in Emilia-Romagna and Friuli Venezia Giulia, they’re known as Castagnole, while in Venice, they’re called Frìtole (Frittelle).
Although similar, each version has slight variations in dough and shape. Regional recipes include different ingredients based on local traditions, such as raisins, ricotta, liqueur, apples, or cinnamon.
During Carnival, these delightful fried treats take center stage on Italian tables, alongside the crispy Chiacchiere.
One of the unique features of Tortelli di Carnevale is their hollow center. As they fry, they puff up, creating an airy interior that makes them perfect for filling.
You can enjoy them as they are, soft and fragrant with a hint of lemon zest, or make them even more irresistible by filling them with Italian Pastry Cream or Diplomat Cream.
Now, follow my step-by-step recipe and bring the flavors of Italian Carnival to your home!
Ingredients
Prep Time: 30 Mins | Cook Time: 20 Mins | Servings: 8 people (~60 tortelli)
- 150 g (1 cup) flour
- 90 g (~3 oz) unsalted butter
- 250 ml (1 cup) water
- ½ teaspoon salt
- 5 eggs, at room temperature
- Zest of 1 lemon
- 1 liter (~4 cups) vegetable oil, for frying
- 150 g (¾ cup) granulated sugar, for coating
Instructions
Step 1) - Pour the water, butter, and salt into a high-sided saucepan. Turn on the heat and bring to a boil.
Step 2) - As soon as it starts boiling, remove the saucepan from the heat and add all the flour at once. Stir quickly and vigorously until the ingredients are well combined.
Step 3) - When the mixture is smooth and even, return the saucepan to low heat. Stir for a few minutes until the bottom of the pan turns slightly white—this step helps dry the dough. The dough should come together in a compact, soft, and smooth ball.
Step 4) - Transfer the dough to a bowl and let it cool slightly. Then, using an electric mixer, beat the dough while adding the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This step is crucial for the success of the Tortelli di Carnevale.
Step 5) - Add the grated lemon zest and continue mixing until the dough is smooth and well combined.
Frying the Tortelli
Step 6) - Heat the oil in a deep frying pan until it reaches 170°C (340°F). Use a kitchen thermometer to maintain a steady temperature. If you don’t have one, drop a small piece of dough into the oil—if bubbles form around it, the oil is ready.
Using two teaspoons, scoop a small amount of dough with one spoon and use the other to slide it into the hot oil.
Step 7) - Fry about 5-6 Tortelli at a time, turning them often until they are golden brown (about 3-4 minutes). Keep the oil temperature constant—if it’s too hot, the Tortelli will brown too quickly outside while staying raw inside.
Once ready, remove them with a slotted spoon and place them on paper towels to drain excess oil.
Step 8) - While they are still warm, roll the Tortelli in granulated sugar so it sticks well.
Filling the Tortelli
One of the special features of Tortelli di Carnevale is that they puff up while frying, creating a hollow center perfect for filling.
In Milan, it’s traditional to fill them with pastry cream. Here’s how:
Once the Tortelli have cooled, use a pastry syringe or piping bag filled with Italian Pastry Cream. Make a small hole in each Tortello and gently fill it. Be careful, as they are very delicate and light.
Place the filled Tortelli di Carnevale on a serving dish and enjoy them with family and friends!
YOU MUST ALSO TRY:
- Struffoli, Italian Honey Balls Recipe
- Italian Lemon Ricotta Cookies
- Traditional Italian Sweet Rice Fritters
- Zeppole di San Giuseppe
- Homemade Pasticciotto
Storage
Store Tortelli di Carnevale in a cool, dry place inside an airtight container for up to 1 day to keep them fresh.
If you want to prepare in advance, you can make the dough a day ahead. Wrap it tightly in plastic wrap, ensuring the film is in direct contact with the dough’s surface to prevent it from drying out. Keep it in the refrigerator until ready to use.
Freezing is not recommended, as it would alter the texture and consistency of the dough.
Tips
The dough for Tortelli is very similar to Pasta Choux, the same dough used for Bignè. It should be light and airy, with a neutral flavor.
Some people replace water with milk or use a mix of both, while others add a bit of powdered sugar to the dough. However, these additions are unnecessary. They only make the dough heavier and too sweet.
The real sweetness comes at the end when the freshly fried Tortelli are coated in sugar. They taste even better when filled with pastry cream. The dough itself should be delicately flavored with butter and lemon zest, without any added sugar.
History and Curiosities
According to tradition, Tortelli di Carnevale were originally made to honor St. Joseph on his feast day, March 19. Over time, they became a beloved treat for the most festive and carefree days of the year—Italian Carnevale.
Legend has it that carpenters, in celebration of their patron saint, would prepare and share these fried Italian Carnival doughnuts with their apprentices. It is said that St. Joseph was not only a skilled carpenter but also an expert at frying!
In ancient times, Tortelli were seen as a symbol of prosperity and hope for a year free from hunger. Even today, they represent good luck and celebration. Share them with friends and family—they’re so delicious that no one will be able to eat just one!
Recipe Card
Tortelli di Carnevale (Italian Carnival Doughnuts)
Ingredients
- 150 g flour - 1 cup
- 90 g unsalted butter - ~3 oz
- 250 ml water -1 cup
- ½ teaspoon salt
- 5 eggs at room temperature
- 1 lemon zest
- 1 liter vegetable oil - ~4 cups, for frying
- 150 g granulated sugar - ¾ cup, for coating
Instructions
Make the Dough
- Pour the water, butter, and salt into a high-sided saucepan. Turn on the heat and bring to a boil.
- As soon as it starts boiling, remove the saucepan from the heat and add all the flour at once. Stir quickly and vigorously until the ingredients are well combined.
- When the mixture is smooth and even, return the saucepan to low heat. Stir for a few minutes until the bottom of the pan turns slightly white—this step helps dry the dough. The dough should come together in a compact, soft, and smooth ball.
- Transfer the dough to a bowl and let it cool slightly. Then, using an electric mixer, beat the dough while adding the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This step is crucial for the success of the Tortelli di Carnevale.
- Add the grated lemon zest and continue mixing until the dough is smooth and well combined.
Fry the Tortelli
- Heat the oil in a deep frying pan until it reaches 170°C (340°F). Use a kitchen thermometer to maintain a steady temperature. If you don’t have one, drop a small piece of dough into the oil—if bubbles form around it, the oil is ready.
- Using two teaspoons, scoop a small amount of dough with one spoon and use the other to slide it into the hot oil.
- Fry about 5-6 Tortelli at a time, turning them often until they are golden brown (about 3-4 minutes). Keep the oil temperature constant—if it’s too hot, the Tortelli will brown too quickly outside while staying raw inside.
- Once ready, remove them with a slotted spoon and place them on paper towels to drain excess oil.
- While they are still warm, roll the Tortelli in granulated sugar so it sticks well.
Fill the Tortelli
- Once the Tortelli have cooled, use a pastry syringe or piping bag filled with Italian Pastry Cream. Make a small hole in each Tortello and gently fill it. Be careful, as they are very delicate and light.
- Place the filled Tortelli di Carnevale on a serving dish and enjoy them with family and friends!
Leave a Reply