Traditional Canarian rosquetes recipe
How to make indulgent ring-shaped pastries
During these lockdown days, we have way too much time in our hands. As a result, I've been cooking way more than my grandma and I are able to eat!
These rosquetes are an example – so I've come here to write recipe. Hopefully it'll keep me away from the kitchen for five minutes...
- 500g flour
- A glass of oil or butter
- A glass of sugar
- 3 eggs
- A pinch of salt
- 1tsp yeast
- 1 tsp aniseed, or a little anisette
- Lemon zest
- Icing sugar
- Mix the flour, yeast, salt and sugar.
- Form the mixture into a small 'mountain' and make a hole in the top (like a crater).
- Add the oil, eggs, lemon zest and aniseed. Mix everything together with your hands, adding some flour if it's too sticky. Form the mixture into a ball.
- Put some flour on the countertop, then divide the mixture into small sausages. Join them by the ends, making rings.
- Fry the rosquetes in very hot oil until they turn golden brown. Alternatively, put the rosquetes on some baking paper and place them in the oven. Cook at 180º for 20-30 minutes, until they have browned.
- When ready, sprinkle some icing sugar over them and serve.
You can use orange zest instead of lemon.