Nov 14

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Rosquillas: A grandmother’s sweet old recipe.

Today I have no time for babbling… I’m going to the beach for the weekend and next week I’m off to Budapest, Hungary. Have you ever been in this city? Do you live there? Any advise? Any good restaurants recommendations? I love walking cities… I think it’s a wonderful way to know them… any recommended walks?

As promised, here is the sweet treat: Rosquillas… don’t know why but I thought that Salmon would win and had the post ready… Oooppsss, I’m rushing to end this one because it got more votes. So, here you have the recipe :D and Salmon will be on your screens soon!!!

Ingredients for 4 servings: 1 egg, 450 grs of flour (I added a bit more), 200 ml of milk, 100 ml of olive oil 0,4º, lemon peel finely grated (half), a pinch of ground Cinnamon, 1 tea spoon of baking power, a spurt of dry anise (liquid), ground sugar, olive oil and more ground Cinnamon.

1.- In a wide and deep recipient, mix the egg, the milk, oil, lemon peel, Cinnamon pinch and spurt of anise.
2.- Mix the flour with the baking power in a different bowl.
3.- With your hands, add and mix the mixture of the bowl into the wide and deep recipient until you get a dense dough. The consistency will depend on the anise spurt and size of the egg. Add more flour if you feel it’s necessary. The dough will be very sticky at first, but as soon as you get the above texture, is done. Knead a bit.
4.- Give a Churro shape and cut in small dices. Make churro shape again and join the 2 ends to get a round shape.
5.- In a small pot, pour olive oil to fry (0’4º), when hot but not burning, add the rosquillas one by one until they get a beautiful golden colour.
6.- Place in a strainer so that the excess of oil leaves the rosquilla. Then place on kitchen paper.

7.- Mix the ground sugar and some ground Cinnamon in a plate and coat the rosquillas there.
8.- Wait until cold to eat. Mmmmmmm, que ricas!!!!!

Have a great weekend and see you sometime during the next week. Don’t know if I will be able to post on Monday or if I will have scheduled posts; don’t know if I will be able to follow your blogs, but for sure I’ll come back with new material from Budapest and more Spanish Recipes for you all ☺.

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11/14/2008 · 14:39 h by Antonio Tahhan

uy, mándame unas cuantas por acá… se ven excelentes!! I’ve been waiting for the recipe since you mentioned that you were going to make them :)
A ver si las hago este fin de semana..

11/14/2008 · 15:32 h by CatsPuke

I’m just back from Budapest (well about a month back). I’d recommend going to visit the baths beneath the Hotel Gellert which are stunningly beautiful and well worth a day out. There’s also an evening cruise and dinner along the Danube which was really good fun. Run by the toursit borad I think.

Have a fabulous time :)

CP x

11/14/2008 · 16:18 h by Heather

Sugar-cinnamon is one of my favorite styles of doughnut. I’ve never had a rosquilla, but I bet they’re amazing!

11/14/2008 · 17:04 h by Núria

Hola Antonio! Que te aprovechen :D. I think I’m liking my sweet cooking side a lot!!!! :D

Thank you soooooo very much Catspuke! I will follow all your suggestions :D. I had the baths in my head already… wonder if they let take pictures?

Hola Heather! I love cinnamon :D and the anise gives them such a hint!

11/14/2008 · 17:31 h by glamah16

I love Budapest. I went to fabulous restaurant called Gundel , near a zoo. Its very old world hungarian. At the time we ate like kings withmany course at just $200 for 2 persons. Check it out. I have their cookbook. Many heads of staes and dignataries gor there. All the food in Hungaryis fantastic , so you will have a ball.
These treats look wonderful. Safe travels.
Fill up on Foie Gras and Tokaij

11/14/2008 · 20:09 h by Laurie Constantino

Do I really have to wait until they’re cold to eat them??? BOOHOO! They look like they’d be amazing when they’re warm! One question though – what do you mean by a “spurt of anise.” I’m familiar with anise seeds but I don’t think they’d spurt! :-)
As for your trip, have a wonderful wonderful time, dear Nuria!

11/14/2008 · 23:02 h by Nathan

Have fun in your vacation :) Those Rosquillas look tasty, my mother will love them to I must make them with the anise, lemon, cinnamon, sugar, they are sure to be a hit in my home :)

Quick question though if I don’t have dry anise in liquid (which I’m guessing is extract) can I use anise seed that I pound to a powder in a mortar and pestle? Maybe about 1/2 tsp.?

11/14/2008 · 23:06 h by Nathan

oops one more question, is the “ground sugar” regular white sugar or “powdered sugar” (azucar glass)

11/15/2008 · 1:02 h by Katie

These looks delicious! Have fun in Hungary; I can’t wait to hear about your trip.

11/15/2008 · 1:16 h by Maria

I’m very jealous right now … first for those rosquillas that look so delicious stacked in that yummy pile and second for your trip. Have fun!

11/15/2008 · 2:04 h by Mallory Elise

Budapest! lucky! never been–but a girl i lived with in paris lived there for a couple years, i’ll ask. but cuuuuuuuuuute doughnuts, i like the shot with the espresso pot in the back. bueno! bon voyage!

11/15/2008 · 4:27 h by Peter G

Enjoy Hungary Nuria…make sure you don’t go “hungry” though! these are fantastic and I bet i can’t stop at just one!

11/15/2008 · 11:05 h by Núria

Woooowweeeee Courtney! Thanks so much for your indications!!!! I will try to go to that restaurant for sure :D

HOla Laurie, here we have bottles of anise, it has alcohol and it’s usually taken with coffe or just a shot of anise. Take the spurt measure as a shot… What would that be? maybe 3 table spoons… you have to try yourself. If you don’t have the alcoholic version, maybe an infusion of anise (the flour) would help.

Nathan as I told Laurie, I guess you could make an infusion with the anise seeds.
Aaaahhh didn’t know how to say azucar glass, yes that’s what it is! But I’ve been told at my cooking classes that azucar glass is making through grounding the normal sugar. The power that becomes from grounding it is the glass sugar.

Thanks so much Katie! I’ll come back with pictures and stories, for sure :D

Thanks a lot Maria :D Can’t wait to see the city and picture it all!!!!

Thanks so much Mallory! Any help and advise is much appreciated :D

He, he :D. That was a cute joke Peter. I will tell you all about it when I’m back ;D

11/15/2008 · 18:08 h by [eatingclub] vancouver || js

Enjoy your stay in Budapest. . .have fun!

These rosquillas: they look like little donuts. Cute! One question: are they soft or crispy? Either way, I love the flavour combinations of anise and cinnamon.

11/15/2008 · 19:03 h by JennDZ - The Leftover Queen

Those look great! I love photo with your bialetti in the back – I use mine everyday! Delicious coffee it makes!

Have a great time in Budapest! I have always wanted to go there!

11/16/2008 · 7:45 h by Ivy

They look delicious Nuria. I love the taste of cinnamon. Have a great time in Budapest and bring back a lot of pictures an information. I sure would like to travel there.

11/16/2008 · 9:54 h by Núria

Good question JS! I wanted to tell you about it and forgot…. they are crispy :D

Thanks Jenn! Here we call it Cafetera :D. I’ll be back from Budapest with tones of photos and info on local food ;D

Thanks so much Ivy! Hope your trip was fine too :D Did you visit your son in France? I love cinnamon too!

11/16/2008 · 23:10 h by Bellini Valli

Have a wonderful time Nuria. My boss at the pizza place is from Hungary…all I can recommend is to try Dobos cake if you can find it:D

11/17/2008 · 3:30 h by Dragon

Ok, I need at least 5 of these right now. :)

11/17/2008 · 8:56 h by Núria

Thanks so much Val! I’ll look for Dobos cake once there :D

Serve yourself, Dragon ;D

11/17/2008 · 13:00 h by RecipeGirl

Grandmother recipes are the best. These look really delicious!!

11/17/2008 · 14:37 h by bren@Flanboyant Eats

muchacha… que rico con un poco de cafe! i love that little press.. i think i have 3. te quedaraon bonitos las rosquillas. disfruta Hungary.

11/18/2008 · 2:45 h by maybelle's mom

these are so delicious looking at that picture of ham love of your baby is even better.

11/18/2008 · 17:43 h by Bellini Valli

PS When you get back there is something waiting for you over at my blog. Pass it along or cherish it close to your heart as you wish…but just know that you are appreciated:D

11/19/2008 · 2:24 h by Susan from Food Blogga

Oh, yum! They’re like donuts but even better. Have a fabulous trip, Nuria!

11/19/2008 · 11:46 h by Gabriel

Interesting, very nice. Advice I read those articles and I decided to also contribute. I am of Slovak republic and I also site – a blog focusing on recipes for cooking. See. All good. Page to be translated through Google translate.
http://www.irecepty.com

11/20/2008 · 13:37 h by Darius T. Williams

Now this looks good – I think I could totally eat the entire batch!

-DTW
http://www.everydaycookin.blogspot.com

11/22/2008 · 20:36 h by Psychgrad

We did a walking tour of the city that went through many of the sites and ended at the castle. I don’t remember the name, but I’m sure there are many available. We also went splunking. But, if you’re not into caving adventures, it may not be your think.

I’m sitting here asking R what else we did. That’s all we can remember at the moment.

11/24/2008 · 14:09 h by Peter M

I hope my advice to you for Buda & Pest assisted you.

It’s also nice to see that other forms of donuts exist out there…cinnamon & sugar always slay me.

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