Rosquillas de Santa Clara

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
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Pinch of salt Pinch of salt
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed orange juice

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 25g (15g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, mixing well after each addition.
4. 4.
   Stir in the orange zest, lemon zest, and vanilla extract.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, and salt.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
7. 7.
   Take small portions of the dough and roll them into small balls, then shape them into rings.
8. 8.
   Place the rings on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
9. 9.
   While the rosquillas are baking, prepare the glaze by whisking together the powdered sugar and orange juice until smooth.
10. 10.
    Once the rosquillas are baked, remove them from the oven and let them cool for a few minutes.
11. 11.
    Dip each rosquilla into the glaze, ensuring they are fully coated, and place them back on the baking sheet to set.
12. 12.
    Optional: Decorate the rosquillas with colorful nonpareils for a festive touch.
13. 13.
    Allow the glaze to set completely before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before creaming it with the sugar. This will ensure a smooth and fluffy texture.
• Orange and Lemon Zest — Use a fine grater to zest the fruits, being careful to only grate the outer colored part of the peel. Avoid grating the bitter white pith underneath.
• Powdered Sugar — Sift the powdered sugar before preparing the glaze to remove any lumps and ensure a smooth consistency.
• Nonpareils — Sprinkle the nonpareils onto the glaze immediately after dipping the rosquillas to ensure they stick before the glaze sets.

Tips & Tricks

• For an extra citrus burst, add a teaspoon of freshly squeezed orange juice to the dough.
• If you prefer a sweeter glaze, add a teaspoon of honey to the powdered sugar and orange juice mixture.
• To achieve a more golden color on the rosquillas, brush them with a beaten egg before baking.
• These rosquillas are best enjoyed fresh on the day they are made, but they can be stored in an airtight container for up to 3 days.
• Serve the rosquillas with a cup of hot Spanish coffee for a perfect pairing.

Serving advice

Serve the Rosquillas de Santa Clara as a delightful dessert or a sweet treat with a cup of coffee or tea. They are perfect for special occasions, afternoon tea, or simply as a delicious snack.

Presentation advice

Arrange the Rosquillas de Santa Clara on a decorative platter, allowing their golden color and powdered sugar glaze to shine. Sprinkle some additional nonpareils on top for an extra festive touch. Serve them alongside a sprig of fresh mint for a pop of color.