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
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.
Combine remaining sugar and cinnamon in a bowl and set aside.
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).