Spanish fried “roscos” Posted by Magda on May 11, 2010 in Spanish Culture
Hi everyone! When I wrote the article about Easter in Spain, the fried roscos received a great deal of attention. As a result, I have decided to share the recipe with you all so you can try making them at home. They’re delicious! You can read the recipe in Spanish, or check the English translation if you have any doubts. They’re fun to make, so enjoy the process.
INGREDIENTES
– 1 kilo y medio de harina
– media docena de huevos (6)
– 2 sobres de levadura
– 1/2 vaso de anís
– 1 vaso de zumo de naranja
– 1 sobre de gaseosa por huevo
– 3 cucharadas de aceite por huevo
– 3 cucharadas de azúcar por huevo
– 3 cucharadas de leche por huevo
– aceite de oliva o girasol y un plato con canela y azúcar para rebozar los roscos después de fritos
ELABORACIÓN
Batir los huevos con el azúcar y añadir los líquidos poco a poco. Cuando estén bien batidos, añadir la harina tamizada con los sobres de levadura y la gaseosa, envolver bien y dejar reposar un rato.
Sobre una mesa o bandeja, extendemos unas gotas de aceite con un pincel sobre la superficie para que no se peguen los roscos.
Después, cogemos pegotes de masa con las manos untadas de aceite y les damos forma de roscos, los ponemos sobre la superficie y les hacemos unos cortes, para que se inflen más. A continuación los freímos en aceite caliente y los rebozamos con azúcar y canela.
Una vez terminados, tenemos que guardarlos en una olla con tapadera para que se mantengan tiernos durante unos días.
INGREDIENTS
-3 pounds of flour
-half a dozen eggs (6)
-2 satchets of yeast
-1/2 a cup of anisette
-1 cup of orange juice
-1 satchet of baking soda
-3 tablespoons of oil per egg
-3 tablespoons of sugar per egg
-3 tablespoons of milk per egg
-olive or sunflower oil and a plate with sugar and cinnamon to coat the roscos after frying them
PREPARATION
Whisk the eggs together with the sugar, and gradually add all the other liquids. Once they’re all mixed, add the flour through a sieve, the yeast powder, and the baking soda, cover it and let it sit for a while.
On a try or table, brush a few drops of oil to prevent the roscos from sticking.
Then grab some lumps of dough and, using your oiled hands, shape them into doughnuts, put them on the table or tray, make some cuts into them so they puff up a bit more. Next, fry them in hot oil and coat them in the sugar and cinnamon.
Once you’re finished, store them inside a pot and put the lid on; that way they will stay soft and tender for a few days.
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About the Author: Magda
Hi all! I’m Magda, a Spanish native speaker writing the culture posts in the Transparent Language Spanish blog. I have a Bachelor’s in English Philology and a Master’s in Linguistics and Literature from the University of Granada, in Spain. I have also completed a Postgraduate Certificate in Education, and then worked as an English teacher in several schools and academies for several years. Last year was my first at university level. In addition, I work as a private tutor, teaching English and Spanish as a foreign language to students and adults. In my free time, I’m an avid reader and writer, editing and collaborating in several literary blogs. I have published my first poetry book recently. And last but not least, I love photography!