Rosquillas Spanish Doughnuts
Dive into the irresistible charm of Rosquillas, traditional Spanish doughnuts that boast a golden, crispy exterior and a soft, fragrant interior. Made with pantry staples like all-purpose flour, eggs, and olive oil, these doughnuts are elevated with the zesty brightness of lemon zest and a hint of optional cinnamon for a warming touch. The dough is hand-shaped into signature rings, then fried to perfection in hot oil, giving them their iconic rustic appearance. For a finishing flourish, a dusting of powdered sugar adds just the right amount of sweetness. Perfectly suited for breakfast, dessert, or an indulgent snack, Rosquillas are best enjoyed fresh and warm, paired with a cup of coffee or hot chocolate. Whether you’re exploring Spanish cuisine or satisfying a doughnut craving, this recipe provides a simple yet authentic taste of Spain.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 100 grams granulated sugar
- 2 eggs
- 60 milliliters milk
- 50 milliliters olive oil
- 10 grams baking powder
- 1 teaspoon lemon zest
- 0.5 teaspoon cinnamon powder (optional)
- 500 milliliters vegetable oil (for frying)
- 50 grams powdered sugar (for topping, optional)
Instructions
In a large mixing bowl, combine the eggs and granulated sugar. Whisk until the mixture is pale and creamy.
Add the milk, olive oil, and lemon zest to the egg mixture. Mix well to combine.
In a separate bowl, sift together the all-purpose flour and baking powder. If using cinnamon powder, add it to the dry ingredients as well.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands, until a soft dough forms. The dough should be pliable and not sticky.
Lightly flour a work surface and knead the dough for about 2-3 minutes until smooth. Let the dough rest for 10 minutes.
Divide the dough into small portions (around 25-30 grams each). Roll each portion into a ball, then use your finger to poke a hole in the center and shape it into a small ring.
Heat the vegetable oil in a deep frying pan or pot to 170-180°C (340-360°F). To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface slowly.
Fry the rosquillas in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and cooked through.
Remove the fried rosquillas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Allow the rosquillas to cool slightly, then dust them with powdered sugar or drizzle them with your favorite glaze, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
6569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.9 g | 719% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 154.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 193 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
