Rosquillas are the best and easiest doughnuts to make in the world. When I make them with my mum, she laughs and says my hands are too big to form them properly. She has a wonderful knack of rolling out the dough in one perfect, gentle movement. The dough itself is a one-step process and is shortened with olive oil and flavoured with lemon rind to make the shortest, lightest and tastiest doughnuts. The temptation is to dust them with icing sugar and eat them straight away. Don’t. Wait until they cool down. They are so much better when cool.
To make the cinnamon sugar, combine
Put the eggs, cream, orange juice, lemon zest, olive oil and the remaining sugar in a bowl and mix well. Sift in the flour, stirring until a soft dough is formed. Knead for 1 minute on a lightly floured work surface. It should be the consistency of loose bread dough.
Roll pieces of the dough in the palms of your hands into balls just smaller than golf balls. You should have about 24 balls. Then on a cold, lightly floured work surface, roll each ball into a cylinder
Fill a deep-fryer or heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the rosquillas for 2 minutes then turn and deep-fry for a further 2 minutes, or until golden. Drain on paper towel. Allow to rest until cool enough to handle then coat with cinnamon sugar.
© 2007 All rights reserved. Published by Murdoch Books.