Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 2 teaspoons ground cinnamon
- 1/4 cup whole milk
- 1/2 cup vegetable oil, for frying
Special Equipment Needed:
- Mixing bowl
- Rolling pin
- Cookie cutter
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
2. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the egg, cinnamon, and milk.
4. Add the egg mixture to the flour mixture and mix until a soft dough forms.
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
6. Cut out circles with a cookie cutter and transfer to a parchment-lined baking sheet.
7. Heat the oil in a large skillet over medium heat.
8. Carefully add the rosquillas to the hot oil and fry for 2-3 minutes, or until golden brown.
9. Remove the rosquillas from the oil with a slotted spoon and transfer to a paper towel-lined plate.
10. Sprinkle with additional sugar and cinnamon, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 375°F (190°C)
Serving Size: Makes about 18 rosquillas
Nutritional Information (per serving):
Calories: 140
Fat: 8 g
Carbohydrates: 15 g
Protein: 2 g
Substitutions for Ingredients:
- Butter: Margarine or coconut oil
- Milk: Soy milk, almond milk, or oat milk
- Vegetable oil: Canola oil or sunflower oil
Variations:
- Add 1/4 cup of raisins or chopped nuts to the dough for added flavor and texture.
- Substitute the cinnamon with nutmeg or cardamom for a different flavor.
Tips and Tricks:
- Make sure the oil is hot enough before adding the rosquillas. If the oil is not hot enough, the rosquillas will absorb too much oil and become greasy.
- Fry the rosquillas in batches to avoid overcrowding the pan.
Storage Instructions:
Store the cooled rosquillas in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the rosquillas in a 350°F (175°C) oven for 5 minutes, or until heated through.
Presentation Ideas:
Serve the rosquillas on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
- Powdered sugar
- Cinnamon
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Toast
Troubleshooting Advice:
- If the rosquillas are too greasy, make sure the oil is hot enough before adding them.
- If the rosquillas are too dry, add a bit more milk to the dough.
Food Safety Advice:
- Make sure the oil is hot enough before adding the rosquillas.
- Use a slotted spoon to remove the rosquillas from the oil.
Food History:
Rosquillas de Canela are a traditional Spanish pastry that dates back to the 16th century. They are typically served as a snack or dessert and are often enjoyed with coffee or hot chocolate.
Flavor Profiles:
Rosquillas de Canela have a sweet and spicy flavor with hints of cinnamon and sugar.
Serving Suggestions:
Serve the rosquillas with a dusting of powdered sugar and a sprinkle of cinnamon. They can also be served with a dollop of whipped cream or a scoop of ice 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, Spicy, Cinnamon, Buttery, Cinnamon-Y