Golden, fluffy, and bursting with a hint of citrus, Rosquillas are Spain’s answer to a perfect snack. These light doughnuts are easy to make, irresistibly sweet, and coated in sugar for that final touch. This snack can grace your tables during breakfast, or you can enjoy it as an afternoon treat. Lovers of simple yet indulgent desserts will find themselves making them again and again because once you taste a properly fried Rosquilla, it’s hard to stop at just one.
What Are Rosquillas?
Rosquillas are traditional Spanish doughnuts, typically shaped into rings or small twisted rounds, lightly fried, and coated with sugar. Their history stretches back to Spanish kitchens, where they were a popular treat during festivals and family celebrations. The key to their charm lies in their texture, and they are airy yet substantial, with a subtle citrus zing from lemon zest and juice. Unlike heavily glazed doughnuts, Rosquillas are simple and utterly addictive.
Pro Tips for the Best Rosquillas
- Always grease your hands lightly when shaping the dough to prevent sticking and ensure smooth, even rings.
- Coat immediately in sugar while still warm to ensure it sticks well.
- For extra flavor, try adding a pinch of cinnamon to the sugar coating, as it adds a warm, aromatic twist.
Frequently Asked Questions
How Can I Make My Rosquillas Extra Fluffy?
To achieve maximum fluffiness, make sure to whisk your eggs, sugar, and butter until pale and creamy before adding the wet ingredients. Properly combining your wet and dry ingredients without overmixing ensures the right structure.
Can I Bake Rosquillas Instead of Frying Them?
Yes, you can bake them for a lighter version, though the texture. Preheat the oven to 180°C (350°F) and bake for 12-15 minutes. After baking, toss them lightly in sugar for the classic sweet finish.
Why Do My Rosquillas Sometimes Break While Shaping?
If the dough feels too dry, it can crack while forming into rings. Adjust by adding a little extra water, one teaspoon at a time, until the dough is pliable but still thick. Avoid over-flouring the surface to preserve the light texture.
Can I Add Flavors to My Rosquillas?
Vanilla extract, almond essence, or a pinch of cinnamon in the dough can create delightful variations. Lemon zest is classic, but orange zest also works beautifully for a slightly different citrus twist.
How to Store Rosquillas
Rosquillas are best enjoyed the day they’re made for ultimate crispness. Stored in an airtight container at room temperature, they can last up to two days, though they may soften slightly. Avoid refrigerating already fried Rosquillas, as this can make them soggy. If you want to keep them longer, freezing the dough balls before frying works well, just defrost, shape, and fry as usual.
Ingredients
How to Make Rosquillas
Whisk melted butter, sugar, and eggs together. Then, stir in lemon zest, juice, and water.
Whisk melted butter, sugar, and eggs together. Then, stir in lemon zest, juice, and water.
In a separate bowl, mix flour and baking powder. Mix the dry mixture into the wet ingredients to form a smooth, thick dough.
In a separate bowl, mix flour and baking powder. Mix the dry mixture into the wet ingredients to form a smooth, thick dough.
Lightly flour your working surface and knead the dough.
Lightly flour your working surface and knead the dough.
Grease your hands lightly and take small portions of dough and roll them into balls. Shape each ball into a ring or classic doughnut shape.
Grease your hands lightly and take small portions of dough and roll them into balls. Shape each ball into a ring or classic doughnut shape.
Heat vegetable oil in a pan and fry each Rosquilla for 4-5 minutes.
Heat vegetable oil in a pan and fry each Rosquilla for 4-5 minutes.
Remove from oil and drain on paper towels. While still warm, roll each doughnut in sugar to coat evenly.
Remove from oil and drain on paper towels. While still warm, roll each doughnut in sugar to coat evenly.
;Resize,width=767;)
