Spanish Rosquillas with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons anise liqueur 2 tablespoons anise liqueur
• Vegetable oil, for frying Vegetable oil, for frying
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons orange juice 2 tablespoons orange juice

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 31g, 16g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, salt, lemon zest, and orange zest.
2. 2.
   In a separate bowl, whisk together the eggs, milk, and anise liqueur.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
5. 5.
   Divide the dough into small portions and roll each portion into a rope shape.
6. 6.
   Join the ends of each rope to form a ring, pressing them together gently.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8. 8.
   Carefully place the Rosquillas into the hot oil, frying them in batches until golden brown on both sides.
9. 9.
   Remove the Rosquillas from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    In a small bowl, whisk together the powdered sugar and orange juice to make the glaze.
11. 11.
    Dip each Rosquilla into the glaze, ensuring they are fully coated, and place them on a wire rack to allow the glaze to set.
12. 12.
    Serve the Rosquillas once the glaze has hardened, and enjoy!

Treat your ingredients with care...

• Lemon and Orange Zest — Make sure to use organic lemons and oranges for the zest to avoid any bitterness from pesticides. Wash the fruits thoroughly before zesting.
• Anise Liqueur — If you prefer a non-alcoholic version, you can substitute the anise liqueur with anise extract or a few drops of anise oil.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a less sweet glaze, you can reduce the amount of powdered sugar in the glaze recipe.
• To achieve a perfectly round shape, roll the dough ropes between your palms before joining the ends to form a ring.
• Make sure the oil is at the correct temperature before frying the Rosquillas to ensure they cook evenly and don't absorb excess oil.
• Store the Rosquillas in an airtight container to maintain their freshness.

Serving advice

Serve the Rosquillas as a delightful dessert alongside a cup of Spanish coffee or tea. They are also perfect for sharing during special occasions or as a sweet treat for afternoon tea.

Presentation advice

Arrange the Rosquillas on a decorative platter and dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish with a twist of orange zest for a pop of color.