Rosquillas Recipes

Steps:

• Heat oil in a deep pan and add rind of 2 lemons.
• Cook until browned.
• Place aniseeds in a small sieve and fry in the same oil.
• Set aside and drain.
• Allow oil to cool.
• Whisk eggs until creamy and fluffy.
• Slowly add sugar, lemon rind and aniseeds, liquor.
• Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
• Add flour and baking powder bit by bit, mixing well each time to make a dough.
• Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
• Heat the oil again and fry doughnuts until browned.
• Drain and roll in sugar.
• Allow to cool before storing in an airtight container.

Steps:

• Place anise seeds and extra virgin olive oil in a pan. Fry anise seeds for about 30-60 seconds (Be careful since seeds will burn very quickly). Allow to cool.
• Whisk eggs with sugar, lemon rind from the 2 lemons, anise extract, milk and anise seeds and oil.
• Add flour and baking powder bit by bit until dough is firm and not sticky. (If dough appears dry you can add a little bit more milk).
• Knead dough on a floured surface and make doughnut shapes.
• Heat the oil and fry doughnuts until brown.
• Drain and roll in sugar. Store in an airtight container.

Steps:

• 1. IN A SMALL cup,dissolve yeast in water and the pinch of sugar stir and set aside. MEANWHILE ,combined the milk with the butter and sugar in a 1 quart saucepan. PLACE over medium-low heat until butter is melted and sugar is dissolved.
• 2. BEAT the eggs in large bowl. GRADUALLY whisk in the hot milk. Mix in 2 cups of flour. ADD the dissolved yeast and enough of the remaining flour,(3to 3 1/2 cups). TO form medium- texture dough.
• 3. KNEAD in the bowl until smooth and elastic,about 10 minutes..COVER well and set aside in a warm place to rise,until double in size,about 2 hours.
• 4. PUNCH,punch down and let the dough rise once more until it doubles.
• 5. PREHEAT OVEN TO 350* WHEN the dough is ready, an indentation should remain in the dough after,lightly pressing with your finger. PINCH off walnut- sized pieces of dough. USING the gentle hand,roll them into balls, then into 1/2- inch thick,6- inch ropes. PRESS the ends firmly together.FORMING a ring, stretch the rings slightly to open the center hole.
• 6. PLACE on a parchment - lined or lightly greased baking sheet,1 1/2 inches apart. PLACE in the preheated oven. BAKE THEM AT 350 for15 minutes.REDUCE the temp . to 300 * and continue to bake until the rings start to color. REDUCE oven to 250* and continue to bake for 1 hour more. WHEN done let the cookie rings stay in the oven until they dry out.MAKE SURE TO CHECK ON THEM AND NOT TO OVER BROWN THEM THEY SHOULD BE CRISP,AND DRY,NOT HARD AND OVER BAKED.
• 7. TIP or (variation )You can dress the rings up with sugar glaze. Combine 3 cups confectioners sugar and 1/2 water until smooth.ADD 1/2to 1 tablespoon of flavor.Either vanilla or lemon extracts. IT makes about 3 dozens. AND THEN SHARE AND PASS IT AROUND THE TABLE ,CUP OF TEA OR MILK. Memories all coming back again me as a kid rolling the .Rosquilhas secas.

Steps:

• Shift the flour, corn starch and baking powder, add salt and combine.
• In a separate bowl combine sugar with wet ingredients and citrus zest.
• Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
• Grease a bowl and cover with a towel, and let it rest for half hour.
• Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
• Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
• Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .

Steps:

• Sift flour into a bowl; add sugar, egg, baking powder, vanilla, and butter.
• Mix with wooden spoon until you have a firm dough.
• Leave in warm room to let dough rise slightly.
• Shape into circlets or half moons about the diameter of a silver dollar, and spread as evenly as possible so that they'll cook through.
• Fry in a small amount of hot butter about 4 minutes but do not burn.
• Sift confectioners' sugar over and serve warm.
• Makes about 18 cakes Woman's Day Encyclopedia of Cookery.