Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- Vegetable oil for frying
Special Equipment Needed:
- Large bowl
- Whisk
- Rolling pin
- Cookie cutter
- Deep-frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the melted butter, eggs, and milk.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
5. Roll the dough out to 1/4-inch thickness.
6. Cut out circles with a cookie cutter.
7. In a small bowl, mix together the shredded coconut, cinnamon, nutmeg, cloves, and cardamom.
8. Sprinkle the coconut mixture on top of the circles.
9. Heat the vegetable oil in a deep-frying pan over medium-high heat.
10. Fry the circles in batches for 2-3 minutes, or until golden brown.
11. Remove the circles from the oil with a slotted spoon and drain on paper towels.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: Makes 12-14 rosquillas
Nutritional Information:
Calories: 200
Fat: 12g
Carbohydrates: 20g
Protein: 4g
Substitutions for Ingredients:
- Coconut: You can substitute the shredded coconut with chopped nuts, such as almonds or walnuts.
- Butter: You can substitute the butter with vegetable oil or coconut oil.
Variations:
- You can add 1/4 cup of raisins or dried cranberries to the dough for a sweeter flavor.
- You can sprinkle the rosquillas with sugar before frying for a crunchy, sweet coating.
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.
- If the rosquillas are not browning, increase the heat of the oil.
Storage Instructions:
The rosquillas can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The rosquillas can be reheated in a 350°F oven for 5 minutes, or until heated through.
Presentation Ideas:
The rosquillas can be served on a platter with a bowl of dipping sauce, such as honey or chocolate sauce.
Garnishes:
The rosquillas can be garnished with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
The rosquillas pair well with a cup of hot coffee or a glass of cold milk.
Suggested Side Dishes:
The rosquillas can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
If the rosquillas are not cooking evenly, make sure the oil is hot enough and that the rosquillas are not overcrowded in the pan.
Food Safety Advice:
Make sure to use a thermometer to check the temperature of the oil before adding the rosquillas.
Food History:
Rosquillas de Ledesma is a traditional Spanish pastry that originated in the town of Ledesma in the province of Salamanca.
Flavor Profiles:
The rosquillas are sweet and crunchy with a hint of spice from the cinnamon, nutmeg, cloves, and cardamom.
Serving Suggestions:
The rosquillas can be served as a dessert or as a snack.
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Region: Spanish