Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/4 teaspoon ground anise seed
-1/4 cup granulated sugar
-1/4 cup vegetable oil
-1/4 cup milk
-1 egg
-1/4 teaspoon vanilla extract
-1/4 cup confectioners' sugar
Special Equipment Needed:
-Baking sheet
-Medium bowl
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, salt, and anise seed.
3. In a separate bowl, mix together the sugar, oil, milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until golden brown.
7. Let cool for 10 minutes.
8. In a small bowl, mix together the confectioners' sugar and 1 tablespoon of water.
9. Dip the cooled roscos into the confectioners' sugar mixture.
10. Serve with a dollop of vanilla cream.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes 12 roscos
Nutritional Information:
Calories: 100
Fat: 4g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
-For the flour, you can use gluten-free flour or almond flour.
-For the sugar, you can use coconut sugar or maple syrup.
-For the oil, you can use melted butter or olive oil.
-For the milk, you can use almond milk or oat milk.
-For the egg, you can use a flax egg or a chia egg.
Variations:
-You can add 1/4 cup of chopped nuts or dried fruit to the batter.
-You can add 1/4 teaspoon of ground cinnamon or nutmeg to the batter.
-You can add 1/4 cup of shredded coconut or cocoa powder to the batter.
-You can add 1/4 cup of jam or preserves to the batter.
Tips and Tricks:
-Make sure the batter is not too wet or too dry.
-Make sure the roscos are golden brown before taking them out of the oven.
-Let the roscos cool completely before dipping them in the confectioners' sugar mixture.
Storage Instructions:
Store the roscos in an airtight container for up to 5 days.
Reheating Instructions:
Reheat the roscos in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the roscos on a platter with a dollop of vanilla cream and fresh berries.
Garnishes:
Garnish the roscos with fresh berries and a sprinkle of confectioners' sugar.
Pairings:
Pair the roscos with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve the roscos with a side of fresh fruit or yogurt.
Troubleshooting Advice:
-If the roscos are too dry, add a little more milk to the batter.
-If the roscos are too wet, add a little more flour to the batter.
-If the roscos are not golden brown, bake them for a few minutes longer.
Food Safety Advice:
Make sure to store the roscos in an airtight container and consume within 5 days.
Food History:
Roscos de Anis con Crema de Vainilla is a traditional Spanish dessert that is typically served during the holidays.
Flavor Profiles:
This dessert has a sweet and nutty flavor with hints of anise and vanilla.
Serving Suggestions:
Serve the roscos with a scoop of ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Sweet, Creamy, Anise, Vanilla, Anise-Flavored, Vanilla-Scented