Rosquillas recipe

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

  1. In a bowl, whisk together the egg, sugar and lemon zest. Gradually mix in the milk, 50ml (1 3/4fl oz) 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 minutes 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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  • Ingredients

  • 1 egg
  • 50g (1 3/4oz) caster sugar
  • 1/2 lemon, zested
  • 55ml (2fl oz) milk
  • 200ml (7fl oz) sunflower oil
  • 200g (7oz) plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground star anise (optional)
  • 40g (1 1/2oz) dark chocolate
  • 1 tbsp icing sugar
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  • Energy 1094kj 262kcal 13%
  • Fat 17.2g 25%
  • Saturates 2.8g 14%
  • Sugars 9.3g 10%
  • Salt 0.1g 2%

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

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