Home fried rosques or donuts are characterized by being crispy on the outside and tender inside. In each house there is its own recipe. In this case, this is the recipe for fried rosques of Holy Week that my mother made us in time of Lent, when we all got together at home, a recipe for spongy anisers that my grandmother already made. But as I say, there are so many recipes from fried rosques almost like families. You have to keep in mind that these fried ruses of the grandmother carry anise but you can do without it, although the liquor is very evaporated when cooking at a high temperature, as in this case in this recipe of fried rods in pan.It is a sweet that It should not be relegated only to a specific date of the year, but in this case it is. But in recipes, we tell you how to make spongy and easy fried threads so you can enjoy them all year.
| 🚻 6 Diners | 🕘 45m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make grandmother fried threads: |
| 1 egg 3 tablespoons of sugar 1 over soda (one white and another blue) 3 tablespoons of olive oil or sunflower 3 tablespoons of sweet anise 3 tablespoons of milk 1 lemon (only your zest) 200 grams of flour 1 jet of sunflower oil for fry 50 grams of sugar to rebozar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make grandmother fried threads:
1. To prepare the recipe of the grandmother of the fried rosques of Holy Week, we will first beat the egg with the three tablespoons of sugar.
2. We incorporate the oil (sunflower in my case), the sweet anise and the soda papers. We will see that a whitish foam is formed when stirring.
3. Add the milk and lemon zest and integrate well.
4. Now, it is time to add the flour but do not throw it all, because we will see the consistency since a slightly sticky dough has to be left for the fried rosques of town. If you need more flour, you can add it but you don have to pass with it so that spongy homemade fried rosques do not remain hard.
Trick: It will always be better to leave a slightly difficult dough to work.
5. Add a good jet of sunflower oil in a wide pan and we warm it. While the oil is heated, we grease our hands with a little oil to be able to manipulate the mass of the spongy anisers that you have left somewhat sticky and give them shape. It is best to take a small portion and make a hole in the center.
6. We are fringing the homemade rosques little by little, not putting many at the same time in the oil. First, we will brown on one face and then on the other.
7. Once we have the Andalusian fried rosques, we are removed to a plate with absorbent cooking to release excess oil.
8. And without long, still hot, we will batter them with the sugar.
Trick: If you pass them through the sugar once cold, the fried rosques of Holy Week will not take the sugar, so it is always better to rejoice them hot.
9. The fried rosques of the grandmother are to preferably eat the same day, but if you have left over you can keep them well covered in a can far from direct light. Do not miss this recipe of fried eggs of eggs or this one of wine rosques to try them on another occasion such as Christmas or another date indicated. I also hope for my kitchen blog and that you know it: target = _blank relic = NOFOLOW CLASS = outboundcakes for you.
