Rosquillas are the Spanish cousins of donuts: deep fried dough rings usually dipped in sugar, and always spiced with aniseed.
My friend made rosquillas the other day, and when I found out the recipe was her mom’s I had to ask for it.
The recipe came as a photo of a handwritten recipe in notebook paper. Everything Mama Conchita (as we refer to my friend’s mom) does associated with food is incredible, so this was gold.
I’ve skipped the oil (as almond flour has plenty oil that wheat flour doesn’t), and the aniseed and lemon peel, I’m not a fan of on sweet stuff. Feel free to add these in, even in the form of ground fennel seeds if you feel like it.
I’ve also made them into balls rather than “rosquillas” (donut-shaped) to yield more bite-sized portions.
So essentially, they’re not rosquillas any more – but they’re delicious anyways.
If you’re going for the glazed option, wait for the balls to cool or the glaze won’t stick.
If going for the cinnamon sugar, though, roll them in it ASAP or the cinnamon won’t stick! This means you should probably make the cinnamon sugar first.
Note the dough isn’t overly sweet so can take a generous amount of glazing/coating.
I’ve been informed they would also be great stuffed with chocolate ganache, but haven’t tried that yet.
- 2 egg divided into yolks and whites
- 6 tsp Xylitol
- 4 tsp baking powder
- 1/4 tsp vanilla powder/extract
- 170g almond flour (approx!)
- 40g coconut flour (approx!)
- 1 tsp Xanthan gum
Place the egg yolk and xylitol in a large bowl and beat for a few second until combined.
Add the baking powder, xanthan gum and vanilla, and stir well.
Beat the whites for a few minutes- you’re not looking for soft peaks, just for the transparent whites to increase in size a bit and actually get white and frothy.
Incorporate the frothy whites into the yolk and stir well.
Start to add the almond and coconut flour in three times. You don’t have to be too precise about it:
- Start with half of each (85g almond + 20g coconut) – stir well to combine.
- Add an additional 1/4 (40g almond + 10g coconut) – stir well to combine
- Add the remaining as necessary. I needed all of it, you might need a bit more/bit let depending on the humidity of your dough
The dough should be fairly dry but come together, and have enough moisture to absorb the flours, but not be tacky to the touch.
Knead gently for a few minutes to form a consistent dough.
Divide the dough into even-sized chunks – I got 16 – and roll each one between your palms to form little balls.
Next heat enough oil (I used a combination of olive and coconut) in a small pot (the smaller the pot the less oil you’ll need) to cover about 10mm of the bottom.
The oil is hot enough when you drop a small amount of dough in it and bubbles form around it. If the oil is the right temperature they should not be oily when finished, as the dough will form a crust and protect the dough from getting soggy.
Gently drop the dough balls, 3 or 4 at a time, into the hot oil.
Fry for around 40 seconds per side- use two forks to flip them over.
You’re looking for a golden colour, not a deep brown.
If they’re browning too quickly, lower the temperature of the oil; if they stop sizzling in the oil, increase the heat slightly. The larger the balls the longer they’ll need to be cooked so you will need to play with the heat a bit if you’ve gone for larger ones.
Once golden both sides, scoop them out of the oil with the same pair of forks and place on a metal rack over plate or kitchen towel for a few seconds to quickly let any excess oil drip.
If you’re coating in the cinnamon sugar, now is the time to do it! As soon as the batch is out of the oil and you’ve transferred them to the metal rack for a few seconds, drop them into the prepared bowl with the cinnamon sugar. Swirl them around to coat them whilst hot, then put back on the rack to cool
Repeat the frying process with the rest of the dough balls.
If you’re glazing, let the fried balls cool on the rack until cool, then dip them into the bowl with the glaze and place unglazed side down on a plate.
The idea of eating them warm is nice, but I prefer to let them cool to let the inside finish cooking in its own heat and retain it’s crumb.
Amazing dunked in milk!
- 2 tbsp Xylitol
- 2 tbsp cinnamon
Combine both ingredients in a bowl, and mix to combine. Adjust quantities depending on what you need.
I usually make a larger batch, and keep a repurposed shaker with the pre-mixed cinnamon sugar mix at hand for everyday use.
- 6 tbsp xylitol, powdered
- Pinch of vanilla powder/extract
- 1tsp Milk approx. (almond, soy, cow, coconut)
Mix the powdered xylitol with the vanilla in a bowl.
Add the milk in VERY small quantities at a time, and stir well to create a paste. You want it to be viscous, so it sticks to the dough balls when you drop them in. If you add too much milk and the mix is too runny, add some more powdered xylitol