Rosquillas, Spanish doughnuts Recipe
Rosquillas, Spanish doughnuts
Flavors of Spain
Total time: 30 to 60 minutes

Preparation time: 40 minutes
Resting time:: 60 minutes
Cooking time: 15-20 minutes

Difficulty: Easy
Chef's Note

A traditional Mardi Gras recipe from Spain

For 30 doughnuts

- 3 medium eggs
- 125 g (4 oz.) sugar
- 2 packets vanilla sugar
- 2 Tbsp. pastis
- 40 g (3 Tbsp.) crème fraîche
- 30 g (2 Tbsp.) sunflower or other vegetable oil
- 375 g (13 oz.) self-raising flour (or all-purpose flour + 2 Tbsp. baking powder)
- 1/2 level tsp. salt
- 1 liter (4 cups) oil for frying

To finish
- granulated or icing sugar
  1. Combine the eggs, sugar, vanilla sugar, salt, cream, 2 Tbsp. oil and pastis in a large bowl.
  2. Mix in 280 g flour (3/4 of the flour) with a wooden spoon.
  3. Once the dough begins to come away from the sides of the bowl, knead it with your hands, flattening and pushing the dough with the heel of your hand several times to form a smooth and supple, though not elastic, dough. Add a little more flour as needed.
  4. Cover with a cloth and place in a cool place to rest for 30-60 minutes.
  5. Heat the oil over medium heat.
  6. Meanwhile, prepare the rosquillas: take a walnut-sized piece of dough and roll it between your palms; flatten slightly with a slap. They should be 6 cm (2 1/2")  in diameter.
  7. Make a hole in the center with your finger or a 2 cm (3/4") cutter. Place each rosquilla on a sheet of parchment or floured paper so they don't stick.
  8. Check if the oil is hot enough by dropping in one rosquilla: it should sink, and rise again immediately to the surface. If you have a deep-frying thermometer, the temperature should be about 180° C (350° F).
  9. Drop the rosquillas into the hot oil and fry, a few at a time so they don't touch. Turn half-way through - allow 2-3 minutes per side. The rosquillas should be nicely golden brown.
  10. Drain and transfer to paper towels as they are cooked.
  11. Once the doughnuts are cooled, sprinkle with sugar.
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