This is nothing new. I make rosquillas each year for Easter to bring back some good memories and keep a personal tradition. I notice that each year I look for a recipe but always follow the same one I saved in my laptop many years ago and I want to celebrate that recipe. The site doesnt exist anymore but at least give it the honors anyway.
- 2 eggs
- 100g sugar
- 80ml milk
- 80ml olive oil
- 50ml anise liquor or sambuca.
- peel of 1 lemon
- 1 tsp of bicarbonate of soda
- 350-400g plain flour
- 500ml olive oil for frying + plus a bit more for dipping your fingers.
- A plate with sugar to coat the rosquillas
- A plate with a fine layer of white wine to dip the rosquillas
- A plate with kitchen paper to dry the rosquillas after frying.
- Add the olive oil to a frying pan at medium-low heat. Add the lemon peel. I use a small frying plan, that fits two rosquillas. So I dont use all oil at once. I refill the frying pan during the process.
- Whisk eggs and sugar until well combine in a big bowl.
- Keep whisking and add bit by bit the milk, olive oil and anise to the eggs mix.
- Add bicarbonate to the flour, and add 300gr aprox to the wet mix. You will have to use a wooden spoon to keep mixing.
- The dough should be a bit sticky and soft but fully combined. I think I used aprox 375g of flour.
- Let it rest.
- Put the frying pan at medium heat. Be sure you have all plates ready (sugar, white wine, kitchen paper)
- Once you think the oil is hot enough for frying, remove the lemon peel (should be crunchy and not burnt!!!)
- Dip your fingertips in a bit of olive oil, take a bit of dough, like a small meat ball. Make a ball with your hands, then with one finger make a hole and turn the dough like a gymnastic with a hoop.
- First time, just fry one rosquilla and see how it goes. You want to be sure the oil is in the correct temperature. If it is too hot, the rosquilla will get brown too quick and the center will not cook. If it is cold, the rosquilla will absorve too much oil.
- Once one side is fried, turn it. Once both sides are equal, remove from the pan and let it dry with the kitchen paper. The rosquilla should have double the size!!!
- Now, add two rosquillas to the frying pan.
- Take the dried rosquilla, dip it both side with a bit of white wine (you may hear a sizzle – that’s good, the rosquilla is still hot) and then coat the rosquilla with sugar. Not too much. Then put it in a plate. Although this is quick, keep an eye on the rosquillas on the frying pan.
- Repeat the process, remove the rosquillas from the pan, let them dry a bit the excess of oil, add two more to the pan, and dip/coat.
- You may have to refill the oil in the pan, that’s ok. You want the oil to cover the rosquilla when you add it. The rosquilla will grow that’s expected.
- Once all done, let the oil to cool down. You can keep it in an oil tin and reuse another day.
- I put the rosquillas in a biscuit box. After trying a couple of them
- This recipe can produce 17-18 rosquillas depending on size.
This is the result!
And to be honest, the next day, they were better and still soft!