Traditional Spanish Rosquillas
Rosquillas are delightful, ring-shaped doughnuts that have been cherished in Spanish culture for generations. These sweet, flavorful treats are traditionally made during the festive Christmas season but are enjoyed year-round due to their deliciously simple taste. Infused with the bright zest of lemons and aromatic anise, these doughnuts offer a unique flavor that balances sweetness with a subtle spice. Perfect for gatherings with family and friends, these golden-brown delights are coated in sugar for that perfect finish. Whether enjoyed with a cup of coffee or as a standalone snack, Rosquillas are sure to delight your taste buds.
25
Servings
200
Calories
9
Ingredients
Ingredients
Eggs
4 (beaten)
Sugar
250 g (granulated)
Lemon Zest
Zest of 2 lemons (freshly grated)
Self-Raising Flour
1 kg (sifted)
Anise-Flavored Liqueur
3 tablespoons (n/a)
Baking Powder
1 tablespoon (n/a)
Anise Seeds
2 tablespoons (whole)
Sugar for Coating
1 1/2 cups (granulated, approx)
Light Oil
1 1/2 liters (for frying and for dough)
Instructions
1
In a deep pan, heat the light oil until hot. Once heated, add the zest from two lemons and cook it until it turns golden brown to infuse the oil with flavor.
2
Using a small sieve, gently fry the anise seeds in the same oil until they become aromatic. Carefully remove them from the oil and set aside to drain.
3
Allow the oil to cool down before proceeding with the dough preparation.
4
In a large mixing bowl, whisk the eggs until they become creamy and fluffy. Gradually add the sugar, followed by the lemon zest, fried anise seeds, and anise-flavored liqueur, blending until smooth.
5
Measure out four tablespoons of the infused frying oil and incorporate it into the mixture, stirring well.
6
Slowly sift in the self-raising flour and baking powder in batches, mixing thoroughly after each addition until a smooth dough forms.
7
Turn the dough onto a floured surface. Knead gently until the dough is soft yet slightly sticky. Divide the dough into equal portions.
8
To shape the doughnuts, take a spoonful of the dough and roll it between your hands to form a ring, ensuring the ends are tightly pressed together.
9
In a deep pot, heat the oil again until it reaches a frying temperature. Carefully drop in the shaped doughnuts, frying in batches until they are golden brown on all sides.
10
Once cooked, remove the doughnuts from the oil and drain on paper towels to absorb excess oil. While still warm, roll each doughnut in granulated sugar until completely coated.
11
Allow the Rosquillas to cool completely before storing them in an airtight container to maintain freshness.
Nutrition Information
10g
Fat
26g
Carbs
4g
Protein
16g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Rosquillas?
Rosquillas are traditional Spanish ring-shaped doughnuts that have been a cultural staple for generations, known for their simple yet sweet flavor profile.
When are Rosquillas traditionally served?
While they are traditionally associated with the Christmas season, they are popular enough to be enjoyed as a treat year-round.
What are the primary flavors in Spanish Rosquillas?
These doughnuts are primarily flavored with fresh lemon zest, aromatic anise seeds, and anise-flavored liqueur.
How many servings does this recipe yield?
This recipe is designed to produce 25 servings.
How many calories are in one Rosquilla?
Each serving contains approximately 200 calories.
What is the fat content per serving?
Each doughnut contains approximately 10 grams of fat.
How much sugar is in each Rosquilla?
There are 16 grams of sugar per serving.
What type of flour is recommended for this recipe?
The recipe calls for 1 kg of sifted self-raising flour.
How many eggs are needed?
The recipe requires 4 beaten eggs.
Why is lemon zest cooked in the oil first?
The zest from two lemons is heated in the oil initially to infuse the frying oil with a bright citrus flavor.
How are the anise seeds prepared?
The anise seeds are gently fried in the oil using a small sieve until they become aromatic, then they are drained and added to the dough.
Is alcohol used in the Traditional Spanish Rosquillas?
Yes, the recipe includes 3 tablespoons of anise-flavored liqueur for authentic flavoring.
What is the purpose of adding oil to the dough mixture?
Four tablespoons of the infused frying oil are incorporated into the dough to add moisture and flavor.
What should the consistency of the dough be?
After kneading on a floured surface, the dough should be soft but remain slightly sticky.
How do you shape the Rosquillas?
Take a spoonful of dough, roll it between your hands to form a ring, and ensure the ends are tightly pressed together.
How are the doughnuts cooked?
They are deep-fried in light oil until they reach a golden-brown color on all sides.
What is the final step after frying the doughnuts?
While still warm, the doughnuts should be rolled in granulated sugar until they are completely coated.
How should Rosquillas be stored?
Once completely cooled, store them in an airtight container to maintain their freshness.
What is the protein content per serving?
Each doughnut provides approximately 4 grams of protein.
How much light oil is required in total?
The recipe requires 1 1/2 liters of light oil for both the infusion/dough and the frying process.
Are these doughnuts baked or fried?
These are traditional fried doughnuts, though they are categorized under 'Breads' in this specific database.
How much baking powder is used?
The recipe uses 1 tablespoon of baking powder in addition to the self-raising flour.
What is the total carbohydrate count?
There are 26 grams of carbohydrates per serving.
How much sugar is used for the coating?
Approximately 1 1/2 cups of granulated sugar are used for the final coating.
Can I use any type of oil for frying?
The recipe specifies light oil, which is preferred for its neutral flavor and high smoke point.
Do these contain fiber or sodium?
The nutritional data provided lists fiber and sodium as null or not significant for this specific recipe.
How do I serve Rosquillas?
They are perfect when served with a cup of coffee or enjoyed as a standalone sweet snack.
Should the oil be hot when mixing the dough?
No, the instructions state that you must allow the infused oil to cool down before proceeding with the dough preparation.
What is the importance of the anise seeds?
The fried anise seeds provide a unique aromatic spice that balances the sweetness of the sugar and lemon.
How do you ensure the doughnuts are light and fluffy?
Whisking the eggs until they are creamy and fluffy and sifting the flour in batches helps create the desired texture.