📝 About This Recipe
Hailing from the historic town of Ledesma in Salamanca, these petite, crunchy donuts are a cornerstone of Spanish confectionery tradition. Unlike their fluffy counterparts, these 'rosquillas' are prized for their firm, biscuit-like texture and a delicate aroma of anise and lemon. Perfectly bite-sized and coated in a subtle sweetness, they offer a nostalgic taste of Old World Spain that has remained unchanged for centuries.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted; may need slightly more depending on humidity)
- 4 pieces Large eggs (at room temperature)
- 150 grams Granulated sugar
- 100 ml Extra virgin olive oil (use a mild variety like Arbequina)
- 2 tablespoons Anisette liqueur (Spanish Anís del Mono is traditional)
Aromatics and Leavening
- 1 tablespoon Lemon zest (finely grated from one large organic lemon)
- 1 teaspoon Anise seeds (lightly crushed to release oils)
- 8 grams Baking powder (about half a standard sachet)
- 1 pinch Salt (to enhance the flavors)
The Traditional Glaze
- 1 piece Egg white (lightly whisked)
- 100 grams Powdered sugar (for a light dusting finish)
- 1 tablespoon Water (if needed to thin the egg wash)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
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2
In a large mixing bowl, beat the 4 eggs with the granulated sugar using a whisk or electric mixer until the mixture is pale, frothy, and has doubled in volume.
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3
Slowly pour in the extra virgin olive oil and the anisette liqueur while continuing to whisk gently to emulsify the fats with the eggs.
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4
Fold in the finely grated lemon zest, crushed anise seeds, and the pinch of salt, ensuring the aromatics are evenly distributed.
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5
In a separate bowl, whisk together the sifted flour and baking powder.
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6
Begin adding the flour mixture to the wet ingredients in three stages. Start with a spatula and move to using your hands as the dough thickens.
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7
Knead the dough on a lightly floured surface for about 5 minutes. The goal is a dough that is firm, smooth, and slightly oily to the touch, but not sticky. If it sticks to your hands, add a tablespoon of flour at a time.
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8
Take small portions of the dough (about the size of a walnut, roughly 15-20g) and roll them into thin cylinders about 8-10cm long.
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9
Join the ends of each cylinder to form a small ring (donut shape). Press the ends firmly together so they don't pop open during baking.
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10
Place the rosquillas on the prepared baking sheets, leaving about 2cm of space between them as they do not spread much.
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11
In a small bowl, whisk the egg white with a teaspoon of water. Lightly brush the top of each rosquilla with this mixture to give them their characteristic sheen.
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12
Bake for 20-25 minutes. They should be hard to the touch and a pale golden color. Unlike soft donuts, these should feel toasted and dried out.
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13
Remove from the oven and immediately dust with a little powdered sugar while still warm, or leave plain for the most traditional 'Ledesma' look.
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14
Transfer to a wire rack and allow them to cool completely. They will continue to harden as they cool, achieving that signature crunch.
💡 Chef's Tips
For the most authentic texture, do not over-bake; they should be hard but not browned like a dark cookie. If the dough feels too dry and cracks when rolling, dampen your hands with a little olive oil to restore elasticity. Crushing the anise seeds slightly is a secret chef's trick to release the oils and provide a much deeper flavor profile. These rosquillas have a long shelf life—store them in an airtight tin, and they will remain delicious for up to two weeks. Avoid using a strong-flavored olive oil, as it can overwhelm the delicate citrus and anise notes.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Moscatel or Pedro Ximénez sherry for a classic Spanish pairing. Enjoy them the traditional way by dipping them into a cup of thick, Spanish-style hot chocolate. They make a wonderful accompaniment to a morning 'café con leche' or an afternoon herbal tea. Arrange them on a slate platter with dried figs and toasted almonds for an elegant Castilian dessert board. Pack them in small cellophane bags tied with twine for a charming, homemade culinary gift.