Many thanks to supporter Nuria Cabellos González for emailing us this recipe and photos from lockdown in Spain.
April was unusually wet on the plain of Spain, a fact that has helped to keep us indoors during lockdown. And it has also helped for nature to get back to its natural habitats. There has been beautiful stories occurring in nature during lockdown. Moss has been seen growing unprecedently in city centres. Goats, bears and peacocks have been seen taking walks in the middle of cities and deer have been seen enjoying themselves playing with the waves in the southern coast of Spain. Two giant pandas in a Hong Kong zoo have been enjoying their privacy without visitors and there could be a bun in the oven after many years waiting. Whilst humans have been indoors, it is certain that nature has been enjoying our lack of outdoor action.
Some of the indoor action that us humans have been enjoying otherwise has been the natural process of baking. Bread, cakes and all sorts of buns have naturally started appearing being baked with ‘love’ as our grandmothers said, meaning with lots of time and patience – thus mindfully. In Spain ‘Flowers’ (doughflowers) and Rosquillas doughnuts are very popular. These buns have always been present at most celebrations, specially in the springtime. As most traditional recipes they have very basic ingredients and they are known, enjoyed and eaten by most generations. The ingredients are very basic and you could do a large quantity to share.
Today I’d like to share with you the recipe for Rosquillas – homemade doughnuts.
ROSQUILLAS, makes 15/20 doughnuts
3 large eggs
150 grams of sugar
lemon zest (one lemon)
a pinch of salt
50 ml of anisette liqueur (optional)
500 grams of flour
16 grams of baking powder
- Whisk the eggs in a bowl.
- Add the sugar and the lemon zest.
- Mix with a mixer until you get a bubbly dough.
- Add a bit of salt.
- Continue whisking and add the anisette.
- Add the 100ml olive oil (warmed up and left to cool off before adding).
- Mix everything and add the flour and the baking powder, slowing sieving in.
- As the dough gets thicker, you may want to change the whisk for kneading rods (if not, knead with a spoon).
- Knead until the dough is well formed.
- Cover the dough with cling film and leave it in a warm place for 30 minutes to one hour.
- Sprinkle some olive oil on your hands and get small portions of dough to make small balls and make a biggish hole in the middle (if the hole is too small it closes up when being fried).
- Try not to make them too big as the dough gets bigger when it is fried.
- Fry them in sunflower/vegetable oil until crispy on both sides.
- Drain the rosquillas on kitchen paper.
- Dip them in sugar.
- Share and Enjoy – Buen provecho 🙂
Keep baking, keep hoping!