Spanish · Dessert
Rosquillas de Santo
Rosquillas de Santo are the small anise-free, lemon-scented ring doughnuts traditionally fried for saints' day fiestas across Spain, their eggy dough puffing into a tender, cake-like crumb under a thin, crackled sugar glaze. Made in miniature here, two little rings capture the fairground-stall character of the original without the industrial batch size.
$0
15 minsPrep
5 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
262Calories
3.8gProtein
13.5gFat
31.8gCarbs
16.2gSugar
0.6gFiber
142mgSodium
56mgChol
2.4gSat Fat
42mgPotassium
14mgCalcium
1.2mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the beaten egg and 14g sugar together in a bowl until pale and slightly thickened, about 1 minute.
2
Stir in the melted butter and lemon zest.
3
Sift the flour and baking powder over the wet mixture and fold in to form a soft, slightly sticky dough; do not overwork.
4
Turn the dough onto a lightly floured surface, rest briefly, then roll into two short ropes about 1cm thick and pinch the ends together to form two small rings.
5
Heat the frying oil in a small pan to 170°C (use a thermometer to check).
6
Fry the rings for about 1.5 minutes per side until deep golden brown and cooked through, turning once gently.
7
Lift out with a slotted spoon and drain on a wire rack or paper towel for a minute.
8
While still warm, whisk the 18g sugar with the lemon juice to a thin glaze-like paste and brush or roll the warm rosquillas through it so it sets into a thin crackly glaze.
9
Cool slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 14g14g Sugar White
- 27g27g Egg, beaten
- 5g5g Butter, melted
- 2g2g Lemon, zested
- 2g2g Baking Powder
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 18g18g Sugar White, for rolling/glaze, 1
- 3g3g Lemon Juice, 1
