Castagnole in the air fryer are some of the easiest things you can bake for Carnival. The small Italian carnival buns are about the size of a chestnut, castagna in Italian, which is where the name comes from. They smell of lemon and vanilla, have a soft, light crumb, and are rolled in sugar while still warm.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
In Italy, they belong to the Carnival season before Lent, the same time of year when Danes traditionally hit the barrel and eat fastelavnsboller, sweet Shrovetide buns. Traditionally they’re deep-fried, but in the air fryer they get a golden, crisp surface with no pot of hot oil on the stove. The dough is a simple egg dough with butter, sugar, lemon zest and baking powder, and in 40 minutes you have a dish of sugared buns ready for coffee.
Estimated reading time: 4 minutes
Table of Contents
Table of Contents:
Why I love castagnole in the air fryer
To me, Carnival is all about baked treats made for sharing, and castagnole are perfect for it. The dough comes together in just a few minutes, there’s no rising time since the baking powder does the work, and kids can easily help roll the balls. Out of the air fryer, they’re crisp outside and light inside, and the lemon zest keeps the sweetness in check.
The hot air circulates around each ball, so they brown on all sides with no frying smell and no oil temperature to watch. In return, they don’t get the greasy surface that deep-fried balls have, and that matters once the sugar goes on.
The difference between castagnole and Quarkbällchen
Castagnole are very similar to German Quarkbällchen, which are also small balls rolled in sugar. The difference lies in the dough: Quarkbällchen get their moist, slightly tangy crumb from quark, while castagnole are made entirely without it. Here it’s egg, butter and sugar that carry the dough, and the result is lighter and more cake-like with a clear taste of lemon. A splash of rum or anise liqueur in the dough is a classic Italian variation.
My kitchen test with castagnole
I baked castagnole in my Cosori Dual Blaze, and the temperature was what made the difference. At 160°C, the balls finish baking through before the surface gets too dark, since the sugar and butter in the dough colour quickly. Each batch takes 10 minutes, and I turn the balls carefully after 5 minutes. The heating elements in both the top and bottom give an even colour, but turning them ensures they turn golden all the way round.
The dough makes about 28 balls of around 15 grams each, which I bake in two batches with a couple of centimetres of space between them, since they rise in the basket. With 20 minutes of preparation and 20 minutes in the air fryer, you’re done in 40 minutes. I always break the first ball open to check that the crumb is baked through and still soft.
Brush the balls lightly with melted butter as soon as they come out of the air fryer, and roll them in sugar right away. Without oil from deep-frying, the surface is dry, and the sugar only sticks while the balls are warm and glossy with butter.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is stirring the butter into the egg mixture while it’s still hot. That can make the eggs start to set, so the butter needs to cool until it’s just lukewarm. The second mistake is a dough that’s too soft to shape. Put the bowl in the fridge for 15 minutes, and moisten your hands lightly with cold water before you roll the balls. The third mistake is packing the basket too tightly. Castagnole rise during baking, and if they’re too close together, they grow into each other and turn pale where they touch. Give them a couple of centimetres of air, and bake an extra batch instead.
How to serve castagnole
Castagnole are best warm or at room temperature the same day they’re baked. Here’s how I serve them:
- With a cup of espresso after dinner or with afternoon coffee
- On the Fastelavn table next to the classic fastelavnsboller
- Dusted with icing sugar instead of rolled in sugar
- With a small bowl of vanilla cream or warm chocolate sauce for dipping
- In a paper bag as a sweet reward after hitting the barrel
Storage and reheating
Castagnole taste best the same day, but they can be stored in an airtight bag at room temperature for up to 2-3 days. Warm them in the air fryer at 160°C for 2-3 minutes, and they’ll turn soft and fresh again. They can also be frozen for up to 3 months and warmed straight in the air fryer with no need to thaw. The sugar can get a little damp during storage, so feel free to roll them in a little fresh sugar once they’re warmed.
Castagnole are an easy and slightly different way to celebrate Carnival, and the air fryer turns them into a cosy baking project with no smoke and no leftover oil. Mix the dough, roll the balls, and keep the sugar bowl ready, because they disappear faster than you’d think.
FAQ
Castagnole are made from a simple egg dough with butter, sugar, lemon zest and baking powder, and contain no quark. German Quarkbällchen get their moist crumb from quark, while castagnole turn out lighter and more cake-like.
Without oil from deep-frying, the surface is dry, so the sugar just slides off. A thin layer of melted butter on the warm balls acts as glue and gives a crisp sugar crust.
Yes, castagnole can be frozen for up to 3 months. Warm them straight from frozen in the air fryer without thawing, and roll them in a little fresh sugar afterwards if you like.
Recipe
Castagnole in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Electric mixer
- 1 Parchment paper (for air fryer)
- 1 Brush
Shopping list
Ingredients
How to make it
Preparation
- Whisk 2 eggs and 50 g sugar pale and fluffy in a mixing bowl with an electric mixer for about 2 minutes.
- Stir 50 g butter into the egg mixture along with the finely grated zest of 1 lemon, 1 tsp vanilla sugar and 1 pinch salt. The butter should be melted but only lukewarm.
- Shape the dough into about 28 small balls the size of a chestnut, about 15 g each. Moisten your hands lightly with cold water if the dough sticks.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Bake the balls at 160 °C for 10 minutes, turning them gently after 5 minutes so they brown evenly all over. They are done when golden and crisp on the outside, baked through but soft in the middle.
Sugar and serving
- Brush the warm balls lightly with 20 g butter so the sugar will stick. Use about half now and the rest for the next batch.
- Roll the warm balls straight away in 75 g sugar so they are coated all over. The sugar sticks best while they are still warm.
- Repeat with the remaining balls: bake at 160 °C for 10 minutes, brush with the rest of the butter, and roll in the sugar.
- Serve castagnole warm or at room temperature. They are best on the day they are made.
Our notes for the recipe
When castagnole are baked in the air fryer instead of deep-fried, the surface is dry when they come out. A light brush of melted butter straight after baking helps the sugar stick and gives that crisp sugar crust. Roll them in sugar while they are still warm, since sugar barely sticks to cold buns. If the dough is too soft to shape, chill it in the fridge for 15 minutes. Good to know:
Castagnole are made without quark, which is what sets them apart from German Quarkbällchen. The dough is a simple egg dough with butter, sugar and lemon zest, giving a light, cake-like crumb. Variation:
Add 1 tbsp rum or anise liqueur to the dough for a more classic Italian flavour, or use orange zest instead of lemon zest. You can also dust them with icing sugar instead of rolling them in sugar. To serve:
Serve castagnole warm or at room temperature with coffee, or as a Carnival dessert, ideally with a cup of espresso on the side. Portion size:
The dough makes about 28 castagnole, or 7 per portion. If you have a smaller air fryer, bake them in several batches, and always leave plenty of space between the buns.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
