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With the celebration of San Isidro, it is also time to eat the traditional donuts. There are four types of rosquillas: the tontas -the most famous-, which have no glaze and their origin dates back to the Middle Ages; the listas, which are covered with sugar and lemon and have a more yellowish tone; the Santa Clara, covered with white dry meringue, which began to be made in the Monastery of the Visitation; and the francesas, with chopped almonds and sugar on top, which was born at the request of Queen Bárbara de Braganza.
So that this long weekend you can eat more than one, we have found the recipe of the Horno de San Onofre, so you can make them at home, it’s very easy!
Recipe of ‘rosquillas tontas’ from Horno de San Onofre
Ingredients:
- 5 eggs
- 20 ml extra virgin olive oil
- 35 g sugar
- 50 g strong flour
- 200 g of fine flour
- 15 g aniseed in grain
Preparation:
- Whisk all the ingredients in a bowl for about 20 minutes.
- Transfer the result to a piping bag and bowl, that is, spread the dough on a tray. If you don’t have a piping bag, make the dough and roll it out with a rolling pin until it is about one centimeter thick.
- Then begin to form the donuts. Then, paint with beaten egg, place the pieces on greased plates and bake at 180 to 200 ºC, until it opens and its first skin is cut. In total, it will take 12 to 15 minutes.
- After baking, you can dip them in a mixture of egg white, sugar, lemon and brandy and let them dry.
And if you want to complete your weekend more castizo, here are 10 restaurants where you can eat a good callos a la madrileña.
