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Rosquillas
5 from 2 votes

Rosquillas

Rosquillas are more or less chewy crown-shaped donuts, typically Spanish, that are popular around Easter.

Prep Time
1 hr
Cook Time
30 mins
Resting Time
2 hrs
Total Time
1 hr 30 mins
Servings: 30 rosquillas
Calories: 108 kcal
Course: Dessert
Cuisine: French, Spanish

Ingredients

  • 3 egg
  • 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

    Cup of Yum
  1. Sift together the flour and baking powder.
  2. In the bowl of a stand mixer, beat the eggs and caster sugar for 5 minutes on medium speed.
  3. Add the orange juice, lemon zest, anise liqueur and olive oil. Mix well.
  4. Using the dough hook, gradually incorporate the flour and baking powder.
  5. Knead the mixture on medium speed until you get a soft dough.
  6. Cover the dough with cling film and let it rest in the refrigerator for 2 hours.
  7. 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.
  8. In a large pan, heat a generous amount of oil to a temperature of 340 F (170 ° C), and keep it maintained throughout frying.
  9. 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.
  10. Fry on both sides until golden brown.
  11. 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.
  12. Serve hot or warm.