Grandma's rosquillas
Lifelong oil and anise rosquillas: the most homemade sweet of the Atienza recipe book.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- Approx. 24 rosquillas
- Difficulty
- Easy
What you need
- 3 eggs
- 1 glass extra virgin olive oil (200 ml)
- 1 glass sugar
- 1 shot of sweet anise
- Zest of 1 lemon
- 1 packet baking powder (16 g)
- Wheat flour (as needed, approx. 600 g)
- Mild olive oil for frying
- Sugar for coating
Step by step
- 01
Heat the glass of olive oil in a pan with the lemon zest. When it starts to smoke, remove and let cool.
- 02
In a bowl, beat the eggs with sugar until pale.
- 03
Add the cooled oil (without the zest), the anise and the baking powder. Mix well.
- 04
Incorporate flour gradually until you get a workable dough that does not stick. Amount varies with flour.
- 05
Shape walnut-sized balls. Make a hole in the centre with your finger and shape into a rosquilla.
- 06
Heat the frying oil to 170 °C. Fry the rosquillas in batches without crowding. They will brown and rise.
- 07
Drain on kitchen paper and coat in sugar while hot.
- 08
Cool before storing in a tin or airtight jar. They keep a week in perfect condition.
- The oil burned with lemon gives the characteristic flavour: do not skip this step.
- For softer rosquillas, fry at 160 °C; for crispier, at 175 °C.
Other traditional recipes
- MeatsGallina en pepitoriaPepitoria is one of the oldest Castilian stews and an emblematic dish of Atienza cuisine: chicken, almonds, saffron, hard-boiled egg and white wine.
- MeatsWood-fired roast lambThe star dish of Atienza mountain cuisine: milk-fed lamb roasted whole, with lard, garlic and white wine. Traditional recipe for the home oven.
- SweetsTraditional Easter torrijasThe undisputed sweet of Atienza Easter: bread slices soaked in milk infused with cinnamon and lemon, coated in egg and fried in hot oil.
Taste it in Atienza
The village restaurants serve the traditional recipe book all year round.