Spanish · Dessert
Rosquillas Fritas
Rosquillas fritas are Spain's homely fried dough rings, a lemon-and-cinnamon-scented cousin of the doughnut found at village fairs and home kitchens from Castile to Andalusia. A simple egg-enriched dough is shaped into small rings, deep-fried to a deep gold, and rolled warm in cinnamon sugar for a crackling, fragrant crust around a tender, cake-like crumb.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
315Calories
4.6gProtein
17.3gFat
35.9gCarbs
14.2gSugar
1.1gFiber
152mgSodium
59mgChol
3.4gSat Fat
52mgPotassium
21mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Café con Leche
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, beat the egg with 18g sugar until pale, then whisk in the melted butter and lemon zest.
2
Sift the flour and baking powder together and fold into the wet mixture until a soft, slightly sticky dough forms; do not overmix.
3
Turn the dough onto a lightly floured surface and knead briefly just until smooth, about 1 minute.
4
Divide the dough into 2 equal pieces, roll each into a rope about 12cm long, and join the ends to form a ring, pressing to seal.
5
Heat the vegetable oil in a deep pan or deep-fryer to 170°C (340°F).
6
Fry the rings for 2-3 minutes per side, turning once, until deep golden brown all over.
7
Lift onto a wire rack lined with paper towel to drain excess oil for 1 minute.
8
While still warm, toss or roll the rings in the mixed cinnamon sugar until fully coated.
9
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 18g18g Sugar White
- 27g27g Egg, beaten
- 8g8g Butter, melted
- 3g3g Lemon, zested
- 2g2g Baking Powder
- 250g250g Vegetable Oil, for deep-frying, partial_absorption, fats
- 10g10g Sugar White, for coating, 1
- 1g1g Cinnamon Ground, for coating, 1
