Rosquillas, or Spanish doughnuts, are a favorite sweet during the holiday season. These airy, spicy treats are wonderful dipped in drinking chocolate or milk. The recipe for these doughnuts comes from Spanish chef Jesus Núñez, who brings “global, casual comfort food” to the kitchen of Barraca, a new Spanish restaurant in NYC’s West Village.
7 cups of flour
1 1/2 cups sugar
1 1/4 cups extra virgin Spanish olive oil (preferably hojiblanca)
1/4 cup white Sambuca or 1 tbsp. ground anise
Pinch of cinnamon
Place all ingredients together in a bowl and kneed until dough comes together and doesn’t stick to the bowl. The mixture should have a smooth consistency with no lumps.
Cover with a moist cloth and allow it to rest for one hour in a cool place.
To make the Rosquillas, take small amounts of dough and roll to form a ball. Put your index finger through each ball and swirl it around. Soon the hole will start to get bigger (don’t let them get too thin).
Place on a baking tray and repeat procedure until dough is finished.
Bake in medium to high oven (350 °Fahrenheit) until golden brown. The amount of baking time will depend on the thickness of the doughnuts.
Sprinkle with sugar and cinnamon. If kept in an airtight container, doughnuts will last for weeks.
*For a different result, deep-fry the donuts. You will need to add 2 tsp. of baking powder to the recipe.