Rosquillas
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5.0
3 reviews
Excellent
Rosquillas
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Rosquillas are more or less chewy crown-shaped donuts, typically Spanish, that are popular around Easter.
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Ingredients
- 3 eggs
- 4 cups wheat flour
- 6 tablespoons extra virgin olive oil
- 6 tablespoons caster sugar
- 1 lemon (zest)
- 3 tablespoons orange juice
- 3 tablespoons anise liqueur
- 2 teaspoons baking powder
- Neutral vegetable oil , for forming the dough
- vegetable oil , for frying
- sugar , for coating
- 1 teaspoon cinnamon (optional)
Equipment
- Stand mixer
Instructions
- Sift together the flour and baking powder.
- In the bowl of a stand mixer, beat the eggs and caster sugar for 5 minutes on medium speed.
- Add the orange juice, lemon zest, anise liqueur and olive oil. Mix well.
- Using the dough hook, gradually incorporate the flour and baking powder.
- Knead the mixture on medium speed until you get a soft dough.
- Cover the dough with cling film and let it rest in the refrigerator for 2 hours.
- Generously oil your hands, then divide the dough into 30 equal-sized pieces, and with oiled hands, roll into balls about the size of golf balls.
- In a large pan, heat a generous amount of oil to a temperature of 340 F (170 ° C), and keep it maintained throughout frying.
- Make a hole in the center of each ball of dough to form a crown-shaped donut, and place in hot oil, 4 donuts at a time.
- Fry on both sides until golden brown.
- Remove the donuts from the oil using a slotted spoon, drain on absorbent paper for 1 minute, then roll in sugar, or in a mixture of sugar and cinnamon.
- Serve hot or warm.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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