Since we are on Easter, I would like to share with you a typical recipe on these days such as the Spanish rosquillas, or like at my house everyone says rosquillos. This round sweet with an anise aroma has its origins in the Roman empire when it became popular throughout all the Mediterranean sea and many European countries.
Honestly, in my house we eat them at any time of the year, it’s always appetizing with a cup of tea of coffee surrounded by good company. I give the merit of this recipe to my mom, she taught me the magic trick to keep them super spongy and moist during days, it is really amazing how they keep the perfect texture ready to eat for over a week without getting dry.
I hope you love this recipe as much as I do, it is so special for me, and sharing it here with you all makes me so happy. So if you make them this Easter, or whenever you like as I do, let me know in the comments down below, I would love to hear your experience!
Let’s bake!
ROSQUILLAS
15 servings
· Ingredients ·
1 egg
60 g sugar
90 ml whole milk
90 ml olive oil
1 tbsp anise
250 g flour
15 g baking powder
a pinch of salt
sunflower oil, enough to fry
250 ml wáter
125 ml anise
sugar, enough to batter
· Step by step ·
In a big bowl, with the help of a whisker, beat the egg with the sugar.
Add the milk, oil and anise.
With the help of a big strainer sieve the flour with the baking powder and add the salt.
Cover the bowl and leave it to rest for 1h.
In a medium saucepan pour enough sunflower oil to fry the rosquillas to medium heat, the oil has to be at 160 ºC.
In a glass pour a bit of sunflower oil and wet your hands with it to shape the rosquillas, it will help you to non-stick.
Fry your rosquillas by both sides until they are golden brown color, and help yourself with some kitchen clamps to turn them.
When they are fried place them in a tray covered with kitchen paper, so it can absorb the remaining oil.
In a small saucepan heat the water, pour it into a small bowl and add the anise.
Quickly, dip one by one the cooled rosquillas in this warm water.
Place them again on a tray covered with kitchen paper, it will absorb the remaining water. This is the magic trick I talked to you about at the beginning of this post : )
To finish, batter your rosquillas with sugar.
· Tips ·
If you don’t have a kitchen thermometer to control the exact temperature that your sunflower oil has to reach, don’t worry, just use this little trick I’m giving you now: take a little piece of bread and place it into the oil, when this starts to turn golden it means your oil has reached the perfect temperature. If meanwhile, you are frying your rosquillas you see they start to turn into a darker color, reduce the heat to low-medium.
Store them in an airtight container at room temperature.
Enjoy!
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