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Rosquillas de San Isidro

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Rosquillas de San Isidro

Rosquillas de San Isidro are a beloved treat from Madrid, celebrated especially during the festival of San Isidro in May. These rings of dough are a staple of local kitchens, made so frequently that recipes are rarely written down. This home-style version captures the essence of Madrid's everyday cooking, offering a straightforward approach that mirrors the generous spirit of Spanish family meals.

Biting into a Rosquilla de San Isidro is an indulgence in texture and taste, with a light, crispy exterior giving way to a tender, subtly sweet interior. The anise liqueur imparts a gentle hint of licorice, while a dusting of confectioners' sugar adds a final touch of sweetness. Enjoy them fresh, savoring the balance of flavors that make this simple pastry a Madrid classic.

Ingredients

  • 300 gall-purpose flour
  • 2eggs
  • 100 ggranulated sugar
  • 80 mlextra virgin olive oil
  • 2 tbspanise liqueur
  • 1 tspbaking powder
  • for fryingolive oil
  • 100 gconfectioners' sugar — for the glaze

Method

  1. Start by bringing 2 eggs to room temperature. This ensures they mix smoothly with the other ingredients, which is crucial for achieving the right texture in the dough.
  2. In a large mixing bowl, combine 300 g of all-purpose flour, 100 g of granulated sugar, and 1 tsp of baking powder. Mix these dry ingredients thoroughly to ensure the baking powder is evenly distributed, which will help the dough rise uniformly.
  3. In a separate bowl, whisk the room-temperature eggs until they are well beaten. Gradually add 80 ml of extra virgin olive oil and 2 tbsp of anise liqueur to the eggs, whisking continuously to create a smooth, homogenous mixture.
  4. Slowly incorporate the wet mixture into the dry ingredients, stirring gently with a wooden spoon or spatula. Continue to mix until a soft dough forms. The dough should be silky and slightly sticky to the touch, indicating it's ready for shaping.
  5. Heat a generous amount of olive oil in a deep frying pan over medium heat. The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface within a few seconds.
  6. While the oil heats, shape the dough into small rings, about 5 cm in diameter. Make sure the rings are uniform in size to ensure even frying.
  7. Carefully place the dough rings into the hot oil, frying them in batches to avoid overcrowding the pan. Fry until they are golden brown on both sides, turning them halfway through. The color should be a deep, even golden brown, indicating they are cooked through.
  8. Remove the rosquillas from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
  9. While still warm, generously dust the rosquillas with 100 g of confectioners' sugar. Serve them warm or at room temperature to enjoy their full flavor and texture.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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