spanish sweet pastry

A simple fried donut recipe from Spain. This classic cake donut recipe doesn&#039;t need yeast, meaning they are ready in no time. If easy, quick, and delicious donuts sound like your thing, don&#039;t miss these!

Fried Donuts Recipe (Roscos Fritos)

tbsp sugar

tsp baking soda

tsp baking powder

olive oil oil

tbsp anise liqueur

whole milk

lemon

½ cups plus 2 tbsps of flour ((200 grams))

olive oil

sugar (to cover the donuts (50 grams))

In a large bowl whisk the eggs and three tablespoons of sugar together.

Add the oil, liqueur or extract, baking soda, and baking powder. Whisk until combined.

Add the milk and lemon zest and whisk until smooth.

Add the flour little by little, until you have a slightly sticky dough. It can&#039;t be too sticky to work with, but if you add too much flour the donuts can come out hard. Add extra flour if needed to achieve the right consistency.

Heat oil in a wide, heavy frying pan.

While heating, form the donuts. Grease your hands with oil and grab a small handful of dough. Poke a hole in the center with your finger and carefully stretch until the hole is about 1 inch (2.5 cm.) in diameter.

Gently add the formed donuts into the hot oil a few at a time. Don&#039;t overcrowd the pan. Brown on one side and then flip and brown the other.

Once fried, remove with a slotted spoon and place on a plate of paper towels.

Cover with sugar on all sides while still hot. Enjoy!

Get your traditional ensaimada recipe here! This classic sweet pastry is from the Spanish island of Mallorca, and makes the perfect sweet breakfast treat or afternoon snack.

Mallorca Ensaimada Recipe

active yeast

200 ml 3/4 cup + 2 tablespoons lukewarm milk

sugar

eggs

bread flour (plus extra for dusting)

salt

salted butter, cubed

Powdered sugar (to dust)

Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).

Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.

When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.

When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.

Roll the dough up from the bottom of the square to the top, and slice into rounds that are about 1-inch thick. Transfer to a plate.

Lightly re-flour your workbench. Using your hands, roll out each individual round of dough into a long rope shape. Then shape each rope into the traditional snail-shell coil of the ensaimada.

Line baking trays with parchment paper, and put the ensaimadas on top (leave plenty of space as the pastry will expand). Leave to rise until dough has doubled again in size (at least 3-8 hours, you can leave overnight).

When ready to bake, preheat your oven to 350F (180C). Bake for 12-15 minutes or until golden brown on top. Leave to cool for at least 20 mins, and then dust with powdered sugar.

Top 2 spanish sweet pastry recipes from across the web

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Fried Donuts Recipe (Roscos Fritos)

Mallorca Ensaimada Recipe

Top 2 spanish sweet pastry recipes from across the web

The most viewed spanish sweet pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Donuts Recipe (Roscos Fritos)

Mallorca Ensaimada Recipe

The most viewed spanish sweet pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine