{"id":1133,"date":"2010-05-11T13:01:38","date_gmt":"2010-05-11T13:01:38","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=1133"},"modified":"2010-05-05T20:04:32","modified_gmt":"2010-05-05T20:04:32","slug":"spanish-fried-roscos","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/spanish-fried-roscos\/","title":{"rendered":"Spanish fried “roscos”"},"content":{"rendered":"

Hi everyone! When I wrote the article about Easter in Spain, the fried roscos <\/strong>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. <\/strong><\/p>\n

INGREDIENTES <\/strong><\/em><\/p>\n

– 1 kilo y medio de harina<\/p>\n

– media docena de huevos (6)<\/p>\n

– 2 sobres de levadura<\/p>\n

– 1\/2 vaso de an\u00eds<\/p>\n

– 1 vaso de zumo de naranja<\/p>\n

– 1 sobre de gaseosa por huevo<\/p>\n

– 3 cucharadas de aceite por huevo<\/p>\n

– 3 cucharadas de az\u00facar por huevo<\/p>\n

– 3 cucharadas de leche por huevo<\/p>\n

– aceite de oliva o girasol y un plato con canela y az\u00facar para rebozar los roscos despu\u00e9s de fritos<\/p>\n

ELABORACI\u00d3N<\/strong><\/em><\/p>\n

Batir los huevos con el az\u00facar y a\u00f1adir los l\u00edquidos poco a poco. Cuando est\u00e9n bien batidos, a\u00f1adir la harina tamizada con los sobres de levadura y la gaseosa, envolver bien y dejar reposar un rato.<\/p>\n

Sobre una mesa o bandeja, extendemos unas gotas de aceite con un pincel sobre la superficie para que no se peguen los roscos.<\/p>\n

Despu\u00e9s, 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 m\u00e1s. A continuaci\u00f3n los fre\u00edmos en aceite caliente y los rebozamos con az\u00facar y canela.<\/p>\n

Una vez terminados, tenemos que guardarlos en una olla con tapadera para que se mantengan tiernos durante unos d\u00edas.<\/p>\n

<\/a>\"\"<\/a><\/p>\n

http:\/\/www.flickr.com\/photos\/carlitosmadrigal\/<\/a> \/ CC BY-ND 2.0<\/a><\/div>\n

INGREDIENTS<\/strong><\/em><\/p>\n

-3 pounds of flour<\/p>\n

-half a dozen eggs (6)<\/p>\n

-2 satchets of yeast<\/p>\n

-1\/2 a cup of anisette<\/p>\n

-1 cup of orange juice<\/p>\n

-1 satchet of baking soda<\/p>\n

-3 tablespoons of oil per egg<\/p>\n

-3 tablespoons of sugar per egg<\/p>\n

-3 tablespoons of milk per egg<\/p>\n

-olive or sunflower oil and a plate with sugar and cinnamon to coat the roscos after frying them<\/p>\n

PREPARATION<\/strong><\/em><\/p>\n

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.<\/p>\n

On a try or table, brush a few drops of oil to prevent the roscos from sticking.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

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…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":47,"featured_media":1139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[70,978],"class_list":["post-1133","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","tag-food","tag-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=1133"}],"version-history":[{"count":11,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1133\/revisions"}],"predecessor-version":[{"id":1145,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1133\/revisions\/1145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media\/1139"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=1133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=1133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=1133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}