This recipe for rosquillas listas (similar to glazed donuts) is deeply rooted in one of the most traditional celebrations: the Fiestas de San Isidro. In the varying places where this celebration takes place, there is no shortage of the classic rosquillas tontas (without frosting) or listas (with frosting) that are usually accompanied by toast from Chinchón. Today we will learn to make these sweet treats that are characteristic of Madrid. Shall we begin?
600 g of flour
175 g of sugar
150 g of soft olive oil
1 cup of dried anise
1 teaspoon of yeast
For the glaze:
1 egg white
150 g sugar icing
Juice from half of a lemon
How to Make It:
In a frying pan, add the oil and let it heat up. When it is ready, add the lemon peel, turn the heat to low, and leave it for about 15 minutes. Then we turn off the burner and let it cool down.
In a bowl, add the 4 eggs and a yolk (we save the egg white), and the sugar and beat until the ingredients are mixed.
We make a mixture including the rest of the ingredients (first the flour and then the oil), and then knead until obtaining a homogeneous ball. To test if it is ready, make sure the dough doesn’t stick to your hands or the table.
Wrap it in a damp cloth and let it sit for an hour.
After this time, take the ball and turn it into smaller balls of dough. We smush them down and make a hole in the center. Essentially, you make a donut.
Preheat the oven to 210ºC, and then in an oven plate varnished with oil, sprinkle a little flour in so that the doughnuts do not stick. We put them in the oven when it is ready, and then leave them in the oven until we see that the edges of the rosquillas start to brown.
Once the rosquillas are made, we’ll prepare the glaze. In a bowl, we include two egg whites and whisk them until they are combined. Then we add the lemon juice, mix it a little, and slowly add more and more icing. If we see that we do not have the desired consistency, we can add a little water to get it.
When they are ready and the rosquillas have cooled (without the icing they are called tontas), we put the glaze on them, put them in the oven (that is still warm), but keep it off until the glaze is well-attached and stuck to the doughnut.
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