Roscos de Semana Santa

Roscos de Semana Santa

Roscos de Semana Santa (Easter donuts) is a recipe typical of Andalusia during Holy Week.

Method

In a large bowl, add the flour, sugar, salt, matalauva, ground clove, yeast and combine.

Add the lemon extract, olive oil, eggs, milk and anisette, mix until getting a soft dough.

Cover the dough and let it stand 2 hours to rise.

Divide the dough in balls around 3 cm diameter. Make a whole in the center with your finger for getting the donut shape.

Place them slightly apart on a lined baking tray.

Brush with the eggwash and sprinkle with sugar.

Bake in a previously pre-heated oven at 180°C 20 minutes or until golden brown.

Ingredients

  • •Sugar, 150 gr
  • •Lemon extract, 1/2 tsp
  • •Milk (lukewarm), 100 ml
  • •Olive oil, 75 ml
  • •Eggs, 2
  • •Flour, 550 gr
  • •Instant yeast, 2 envelopes
  • •Anisette, 50 ml
  • •Salt, a pinch of
  • •Matalauva (Aniseed), 1 tsp
  • •Ground clove, 1/4 tsp
  • •Egg yolk (beaten with one tbs milk), (eggwash),1
  • •Sugar (to sprinkle)

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