Rosquillas Spanish Doughnuts Recipes
ROSQUILLAS (SPANISH DOUGHNUTS)
This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year.
Provided by Susie T
Categories Breads
Time 50m
Yield 20-30 doughnuts
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan and add rind of 2 lemons.
- Cook until browned.
- Place aniseeds in a small sieve and fry in the same oil.
- Set aside and drain.
- Allow oil to cool.
- Whisk eggs until creamy and fluffy.
- Slowly add sugar, lemon rind and aniseeds, liquor.
- Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
- Add flour and baking powder bit by bit, mixing well each time to make a dough.
- Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
- Heat the oil again and fry doughnuts until browned.
- Drain and roll in sugar.
- Allow to cool before storing in an airtight container.
Nutrition Facts : Calories 305.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 42.3, Sodium 69.6, Carbohydrate 66.2, Fiber 1.4, Sugar 27.7, Protein 6.5
OLD FASHION DONUTS (BASQUE ROSQUILLAS)
This was my beloved amatxu's (mom's in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate... yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy
Provided by Holmes Basque
Categories Breads
Time 40m
Yield 1 24, 24 serving(s)
Number Of Ingredients 10
Steps:
- Shift the flour, corn starch and baking powder, add salt and combine.
- In a separate bowl combine sugar with wet ingredients and citrus zest.
- Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
- Grease a bowl and cover with a towel, and let it rest for half hour.
- Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
- Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
- Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .
Nutrition Facts : Calories 105.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 9.4, Sodium 84.6, Carbohydrate 17.2, Fiber 0.4, Sugar 3.2, Protein 1.5
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