Nothing beats a fresh donut*, right? If you want to learn how to bake Rosquillas aka “Spanish donuts*,” you should try this easy Rosquillas recipe!
You can find them freshly made at local festivals all around Spain. You can also find these tasty treats in local bakeries all year round. They look like a doughnut* but the flavor and texture is a bit different, and there are some differences in how they’re made.
Now, this is definitely not the healthiest recipe on this blog, but it’s a whole of a lot healthier than any commercial doughnut* out there, so that’s why we encourage you to try it.
As so happens with almost every classic recipe, every Spanish grandmother has her own version of rosquillas. They are so experienced with them, that in many cases they do not even need a scale to weigh the ingredients: they know the exact amount by heart! This is not the case for us, at least not yet, so we’ve listed the ingredients and amounts that you’ll need.
*(We don´t want to get into the “Donut vs. Doughnut” war. That´s why we´ve called them in both ways in this post)
- 3 eggs
- 1 cup olive oil
- 1/2 cup milk
- 2 teaspoons baking powder
- 100 grams sugar
- 500 grams flour
- 1/4 cup anise drink (optional)
- 1 grated lemon or orange skin (optional)
- olive or sunflower oil (to fry the rosquillas)
- Heat the milk, olive oil and anise drink in a saucepan. Add 80 grams of sugar and grate some lemon or orange on top (if you like). Turn the heat off as soon as it starts to boil.
- Whisk three eggs in a bowl. Add the baking powder and flour. Mix everything very well and start adding a little bit of the hot mixture you´ve prepared in step 1.
- Knead your dough and keep adding milk little by little so that you don't get any lumps. You can use a blender if you have one. If not, just be patient.
- Once your dough is uniform, you can start shaping your rosquillas. Take some dough, make a ball, make a hole in the middle with your thumb and repeat with your remaining dough.
- Heat a frying pan full of olive or sunflower oil. It doesn't need to be very hot, so leave it on medium heat. Fry all the rosquillas until they get a brown colour.
- Let them cool on some paper towels so they’re drained of as much oil as possible. Add the remaining sugar on top.