Ah, the delightful Rosquillas, Spain’s iconic donuts, always hit the spot. Typically made during the time-honored festivities of Holy Week, these ring-shaped morsels boast a soft, airy interior. The standard recipe calls for an inviting mix of flour, sugar, eggs, milk, oil, and a smattering of lemon zest, with baking powder to give them that characteristic lift. A dash of anise liqueur also lends a unique aromatic note.
There’s another version worth mentioning that incorporates sweet Muscat wine—known as Rosquillas de Vino. These are equally scrumptious and are often finished off with a dusting of cinnamon sugar for that extra oomph.
In a fascinating twist, Hondurans have their own take on Rosquillas. Made from corn dough and curd cheese, these are not fried but baked, offering an interesting variant on this versatile, well-loved snack.
This recipe yields about 20 rosquillas
- All-purpose flour: 500 grams (approx. 4 cups)
- Granulated sugar: 150 grams (approx. 3/4 cup)
- Olive oil: 125 ml (approx. 1/2 cup)
- Aniseed: 1 tablespoon (approx. 8 grams)
- Eggs: 2 (medium size)
- Baking powder: 1 teaspoon (approx. 4 grams)
- Lemon zest: 1 teaspoon (approx. 2 grams)
- A pinch of salt
- Optional: Powdered sugar for dusting
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- In another bowl, beat the eggs and mix in the milk and melted butter. If you’re using anise seeds or lemon zest, add them to the wet ingredients.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a wooden spoon or your hands to bring the dough together. It should be smooth but not sticky.
- Cover the dough with a damp cloth and let it rest for about 15 minutes.
- Fill a deep frying pan with oil and heat it to 350°F (175°C).
- Divide the dough into small balls, about the size of a walnut. Roll each into a rope and then join the ends to form a circle.
- Carefully place the shaped dough into the hot oil, frying in batches to avoid crowding the pan. Fry until golden brown, turning once.
- Remove the rosquillas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Optionally, you can sprinkle some extra sugar or even dip them in chocolate sauce before serving.
You don’t have to be a pro to make great Rosquillas! A few handy tips can go a long way in making these doughnuts less oily but just as delicious. Here are some suggestions to help you out.
- Use Carbonated Water: Replace regular water or milk in the dough with carbonated water. This can lighten the texture of the Rosquillas and help them absorb less oil.
- Right Oil Temperature: Make sure the frying oil is at the correct temperature, usually between 350-375°F (175-190°C). If the oil is too cool, the Rosquillas will absorb more oil, making them greasy.
- Proper Drainage: After frying, drain the Rosquillas well on paper towels to soak up any excess oil.
- Double Frying: This is a technique often used in French fries. You first fry at a lower temperature, then drain and let them cool, and then fry again at a higher temperature. This can result in a less oily product.
- Air Fryer Option: For an even healthier take, you could use an air fryer to “fry” the Rosquillas. This would significantly reduce the amount of oil in the recipe.
- Add a Starch: Incorporating a bit of cornstarch or potato starch into the flour mix can also help in reducing oil absorption.
What wine goes well with rosquillas?
- Sweet Vermouth: The herbal undertones in sweet vermouth can wonderfully underline the aniseed in the rosquillas. A classic Italian or French sweet vermouth would be ideal.
- Port wine: The richness and fruity depth of a Tawny or Ruby Port make it a sumptuous pairing with rosquillas, accentuating the dough’s light sweetness.
- Pedro Ximenez: Known for its syrupy richness and flavors of dried fruits and molasses, this Spanish sherry would create a dessert experience that is indulgent and memorable.
- Moscato: A sparkling Moscato d’Asti would add a refreshing and effervescent contrast to the dense, doughy texture of the rosquillas, while harmonizing with its sweetness.
- Barsac: This sweet wine from Bordeaux, made primarily from Sémillon grapes affected by noble rot, offers complex notes of honey and apricot that would elevate the simple, homey flavors of rosquillas to a gourmet experience.