Sweet Orange and Olive Oil Doughnuts (Rosquillos)

Sweet Orange and Olive Oil Doughnuts (Rosquillos)

yield: SERVES 20 total time: 20 MIN


  • 2 eggs
  • 250 ml pouring cream (1 cup)
  • 250 ml freshly squeezed orange juice (1 cup)
  • 1 lemon, finely grated rind only
  • 125 ml COOC certified EVOO (½ cup)
  • 300 gm caster sugar
  • 950 gm self-raising flour
  • 2 tbsp ground cinnamon
  • For deep-frying: vegetable oiL


  1. Combine eggs, cream, orange juice, lemon rind, EVOO and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead
    for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cm-long cylinders, then pinch ends together to make little doughnut-shaped rings.
  2. Combine remaining sugar and cinnamon in a bowl and set aside.
  3. Heat oil in a deep-fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 1-2 days when they will be best suited to dunking in coffee.

All images and text Gourmet Traveller (adapted by COOC).

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