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Roscas or Orellas de Pascua (Easter Doughnuts) Recipe

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This recipe for Roscas or Orellas de Pascua (Easter Doughnuts) is from The Prego Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. yeast
1 c. warm water
4 1/2-5 c. flour
2 eggs (beaten)
1 tsp. salt
1/2 stick margarine (melted)
1/2 stick butter (melted)
1/2 c. sugar
Vegetable/Canola oil for frying

Coating:
1 c. sugar
Directions:
Directions:
Mix yeast with warm water and let stand until it forms a creamy foam layer on top, 5 to 10 minutes.

In a large bowl place 3 cups of all purpose flour. Add the yeast mixture, 2 eggs, salt, butter, margarine and sugar. Begin mixing and add in another 1 1/2-2 cups of flour until dough is shiny and no longer sticky.( You can also use your KitchenAid with dough hook attachment.) Once dough has completely come together, kneed and form a ball, place back in the bowl, cover and let rest until the dough has doubled in size.

Lay down a towel and lightly sprinkle with flour. Begin forming your doughnuts and place on the towel. Cover and let rise again (approx. 20-30 minutes).

If you are making Orellas, lighly flatten the dough and cut into triangles. You would not need to let rise.

Heat oil and gently pick up and drop the doughnuts into the hot oil, working in small batches or 2-3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.

Transfer still-warm doughnuts to sugar coating and cover completely.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Estos sabores ya no los encuentras en tiendas, sólo en abuelas y madres, y yo quiero agradecer a mi madre por esta receta que así ahora podrá pasar a las siguientes generaciones, sino sólo nos quedaríamos con el recuerdo.

 

 

 

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