'Rosquillas' from Reinosa
Which area of Spain is it typical?
- Autonomous region:
Ingredients: 700g of flour 3 egg yolks 1 whole egg 180g of butter 1 small glass of anis a pinch of salt crushed sugar
Mix the butter cold with 300g of sieved flour. Then allow the mixture to stand for half an hour. In a dish put 300g more of flour and make a volcano shape to put the egg yolks, anis and salt inside. Mix, adding a little cold water, to obtain quite a soft dough. Make a ball and cover with a cloth. Leave to stand for 40 more minutes. Then, roll out the ball and put the lard in the centre. This should have been prepared previously, as with pastry dough: first knead it a couple of times and then leave it to stand in a cool place for an hour. Next knead it a couple more times, let it stand again and continue up to about six kneadings. Role out the dough to a thickness of about a centimetre. The, cut strips of between ten and twelve centimetres long by one wide. Join the two ends of each strip, forming a ring, and put on to baking trays lightly greased with butter and sprinkled with flour. Glaze with beaten egg and cook in the oven. They should rise or expand to four or five centimetres. Once cold, bath in syrup at 24ºC and drain. Then pass them through icing sugar on both sides.