Rosquillas are crown-shaped, deep-fried donuts, popular in Spain. There are several varieties of Rosquillas but the classic ones are made using a mixture of ingredients such as eggs, sugar, milk, oil, lemon zest, flour, baking powder and anisette.
Rosquillas are comparatively smaller in size to regular donuts, fluffy in texture, and consist of a hole in the center. They are generally made during the Holy Week festivities.
A classic version of Rosquillas is prepared using sweet muscat wine (moscatel), called rosquillas de vino. Once they have been deep-fried, rosquillas are usually consumed as a sweet snack, with cinnamon sugar added on top.
Origin & Cultural Significance
The name of this dish derives from the word “rosca”, which means “crown” in Castilian and Catalan. Today, rosquillas are consumed fresh, but previously they were dried on long wooden sticks and sold by street vendors throughout the country. It is believed that this sweet dish has been eaten on the peninsula since the Middle Ages.
However, the origin of donuts as a whole dates back to ancient times. The first signs of them were found during the time of the Roman Empire, and the dish was later spread all over the Mediterranean and then to all other countries in the world.
Spanish Rosquillas Recipe
- Eggs - 3
- Wheat flour - 4 cups
- Extra virgin olive oil – 6 tbsp
- Caster sugar - 6 tbsp
- Lemon (zest) - 1
- Orange juice - 3 tbsp
- Anise liqueur - 3 tbsp
- Baking powder - 2 tsp
- Neutral vegetable oil
- Vegetable oil
- Cinnamon (optional) - 1 tsp
- Begin by taking the flour and baking powder. Sift both the ingredients together.
- Next, take the bowl of a stand mixer and add the eggs and caster sugar to it. Beat the ingredients together for about 5 minutes on medium speed.
- Now, add the orange juice, lemon zest, anise liqueur and olive oil. Combine everything well.
- With the help of a dough hook, slowly add the flour and baking powder.
- On medium speed, knead the prepared mixture. By the end of it, you will obtain a soft dough.
- Cover the dough with cling film and allow it to rest in the refrigerator for about 2 hours.
- Coat your hands with a generous amount of oil and then divide the dough into 30 pieces of equal size. Now, with your oiled hands, roll the dough into balls.
- Take a large pan, add a generous amount of oil, and heat it to a temperature of 340 F. Make sure to keep it maintained throughout frying.
- It’s time to create a hole in the middle of every ball of dough to make a crown-shaped donut, and add them to the hot oil. You can prepare them in batches with 4 donuts at a time.
- Remember to let them cook on both sides until they turn golden brown in colour.
- Take the donuts out of the oil using a slotted spoon. Once done, drain them on absorbent paper for about 1 minute.
- Now, roll them in sugar, or in a combination of sugar and cinnamon. Voila!
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 40mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 2g