Dish

Rosquillas

Rosquillas are made by first preparing the dough, which is made with flour, sugar, eggs, and a mixture of anise and lemon zest. The dough is then rolled out and cut into circles, which are fried until golden brown and crispy on the outside. The rosquillas are then dusted with powdered sugar or drizzled with honey for added sweetness. These pastries are a delicious and indulgent treat, perfect for satisfying a sweet tooth.

European cuisine› Mediterranean cuisine› Spanish cuisine

Pastry› Sweet Pastry

Origins and history

Rosquillas have been a popular pastry in Spain for centuries, and are often enjoyed as a dessert or snack. They are a staple of Spanish cuisine, and are often served alongside other traditional dishes. The origin of rosquillas can be traced back to the Middle Ages, when they were made by nuns in convents. Over time, the recipe evolved and became a popular treat throughout Spain.

Dietary considerations

Rosquillas are not suitable for those with gluten or dairy allergies, as they contain both flour and eggs. They are suitable for vegetarians.

Variations

There are many variations of rosquillas, with different flavors and toppings. Some recipes call for a filling of sweetened cream cheese or jam, while others use a mixture of cinnamon and sugar. The dough can also be flavored with orange zest or vanilla extract for added flavor. In some regions of Spain, rosquillas are made with a glaze made from egg whites and sugar.

Presentation and garnishing

Rosquillas can be presented on a platter or cake stand, dusted with powdered sugar or drizzled with honey for added sweetness. They can also be garnished with fresh berries or a sprig of mint for added visual appeal. To ensure that the rosquillas are crispy on the outside and soft on the inside, be sure to fry them in hot oil for a short amount of time. It is also important to let them cool slightly before serving, as the filling can be very hot.

Tips & Tricks

If you don't have anise on hand, you can substitute it with fennel seeds or ground cinnamon. Be sure to use a candy thermometer to monitor the temperature of the oil while frying the rosquillas, as this will ensure that they cook evenly and don't burn. If you want to make a large batch of rosquillas, you can freeze the dough for up to 3 months. Simply thaw it in the refrigerator overnight before using.

Side-dishes

Rosquillas can be served on their own as a sweet treat, or paired with a cup of hot chocolate or coffee for a cozy afternoon snack. They also pair well with a glass of port or other sweet dessert wine. In Spain, they are often served alongside a cup of café con leche.