Rosquillas recipe
These traditional Spanish doughnuts don’t use yeast, so they are more dense and cake-like in consistency. Drizzled with dark chocolate and dusted with icing sugar, they make an impressive and indulgent afternoon tea or dessert.
See method- Serves 10 (makes 10)
- 15 mins to prepare and 15 mins to cook
- 262 calories / serving
Ingredients
- 1 egg
- 50g caster sugar
- ½ lemon, zested
- 55ml milk
- 200ml sunflower oil
- 200g plain flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground star anise (optional)
- 40g dark chocolate
- 1 tbsp icing sugar
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Shop ingredientsEach serving contains
- Energy
- 1095kJ 262.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 25.1gProtein 3.1gFibre 1.1g
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- In a bowl, whisk together the egg, sugar and lemon zest. Gradually mix in the milk, 50ml sunflower oil, the flour, baking powder, cinnamon and star anise (if using), until well combined.
- Put the remaining oil into a large frying pan and set over a medium heat.
- Lightly oil your hands, then take 1 heaped tablespoon of the dough at a time and roll it into a ball. Gently press a hole through the centre with your fingers, and shape into a ring.
- Once the oil is hot, but not smoking, add a few doughnut rings to the pan. Fry for 1-2 mins on each side, until golden brown. Drain, transfer to kitchen paper and allow to cool slightly. Repeat until you have used up all of the dough.
- Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water. Dust the doughnuts with icing sugar and drizzle over the chocolate.
- See more Spanish recipes
