The origin of the Rosquillas de Santa Clara dates from the fifteenth century and owe their name of the nuns who made them, exactly the Franciscan nuns, commonly known as the Clarisas.Typicals of San Isidro at the Madrid holidays, the history of the donuts of Santa Clara is that they were created to raise money for the charity works of these nuns. They are characterized by bringing a glaze at the top and its light taste of anise. May 1934 that I bought at an old book fair, the famous magazine called Emmenage/EM. I have not wanted to lose that ancient essence and I have made the donuts of San Isidro as is, and this time, thanks to recipes, I can share it with all of you.
| 🚻 10 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make Santa Clara donuts: |
| 6 egg yolks 1 egg 100 grams of sugar (½ cup) 100 grams of butter 50 milliliters of anise 400 grams of flour 1 teaspoon of yeast powder Para the glaze :: 200 grams of sugar glas 1 lemon 1 clear of eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular at other parties, |
Ingredients to make Santa Clara donuts:
1. Put the yolks, the whole egg and the sugar in a bowl. Beat until the preparation is whitish.
2. Incorporate the melted butter in the microwave and anise. Mingle.
3. Add the yeast along with the flour and gradually add to the previous mixture, while we are integrating so that there is a fine and lump dough.
4. Knead the dough of the donuts of Santa Clara watering a work surface. Form cords of a thick finger and cut into 15 cm long strips.
5. Form donuts and deposit in a tray lined with baking paper/vegetable. Place them separate from each other and let stand for 40 minutes.
6. Bake the donuts of San Isidro in the heat up and down preheated at 180 ºC for 12 minutes or so until a golden tad are. Let them cool in a rack.
7. Make the glasa: Sormize the icing sugar, add a few drops of lemon juice and a bit of egg clear. Mix well. If the homemade glaze is too hard, add a little more clear until we have the desired consistency.
8. Bathe the donuts only for a face in the glaze and put back on the oven tray. Bake 5 minutes, the right thing to dry the glaze but not brown. At 50 ºC, we would also have to take advantage of the fact that the oven is still hot from the baked from the donuts.
9. Once cold, withdraw the excess of glasa that has remained on the sides or by the center of the donuts of Santa Clara Glassadas. If you want to learn more about my recipes I invite you to my blog Target = _blank Ref = NOFOLLOW CLASS = outboundcakes for you.
Trick: They are preserved very well inside a hermetic can for several days.
