Rosquillas: Crispy, Fluffy Spanish Doughnuts
Rosquillas are fluffy, sugar-coated fried Spanish donuts. They have a classic doughnut shape with a hole in the center, but they’re smaller and more delicate than American style doughnuts.
These doughnuts come from Spain and are similar to churros in their ingredients and cooking methods. However, unlike churros, they’re round. They’re traditionally enjoyed as a snack or dessert food in Spain. You may find them drizzled with chocolate or coated in powdered sugar throughout the country.
How to Make Rosquitas: Step-by-Step Instructions
First, in a small bowl, whisk together the sugar, two eggs, melted butter, lemon zest until smooth with a whisk. Add the water and whisk again to make a wet mixture.
In a second bowl, combine the flour and baking powder.
Fold the wet and dry ingredient mixtures together in one bowl.
Transfer the batter to a well floured work surface and knead with your hands to form a soft dough.
Coat your hands in oil and break off round balls of dough. Shape them into doughnut shapes.
Include a hole in the middle and fry the doughnuts in heated oil until golden brown.
Coat each doughnut in sugar on a plate as soon as it comes out of the oil.
Enjoy!
Instructions
- Whisk the butter, sugar and eggs together until pale. Add the lemon zest, juice, and ¼ cup of water.
- Combine the baking powder and flour in a separate bowl. Mix the dry and wet ingredients to form a smooth and thick dough.
- Generously flour a working surface and knead the dough until smooth.
- Grease your hands and cut off small balls of dough and form into a donut shape.
- Heat the vegetable oil in a large skillet and fry each donut for 4-5 minutes. Coat in sugar before serving.
