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Rosquillas recipe

Rosquillas recipe

3 ratings

These traditional Spanish doughnuts don’t use yeast, so they are more dense and cake-like in consistency. Drizzled with dark chocolate and dusted with icing sugar, they make an impressive and indulgent afternoon tea or dessert. See method

  • Serves 10 (makes 10)
  • 15 mins to prepare and 15 mins to cook
  • 262 calories / serving
  • Vegetarian


  • 1 egg
  • 50g caster sugar
  • ½ lemon, zested
  • 55ml milk
  • 200ml sunflower oil
  • 200g plain flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground star anise (optional)
  • 40g dark chocolate
  • 1 tbsp icing sugar

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    3g 14%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 25.1g Protein 3.1g Fibre 1.1g


  1. In a bowl, whisk together the egg, sugar and lemon zest. Gradually mix in the milk, 50ml sunflower oil, the flour, baking powder, cinnamon and star anise (if using), until well combined.
  2. Put the remaining oil into a large frying pan and set over a medium heat.
  3. Lightly oil your hands, then take 1 heaped tablespoon of the dough at a time and roll it into a ball. Gently press a hole through the centre with your fingers, and shape into a ring.
  4. Once the oil is hot, but not smoking, add a few doughnut rings to the pan. Fry for 1-2 mins on each side, until golden brown. Drain, transfer to kitchen paper and allow to cool slightly. Repeat until you have used up all of the dough.
  5. Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water. Dust the doughnuts with icing sugar and drizzle over the chocolate.

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