Rosquillas de San Blas: traditional baked recipe
The feast of San Blas is celebrated on February 3. In the area of my parents' house in Murcia, the neighborhood festivals are celebrated throughout the week, along with the Candelaria, humble but they bring me very good childhood memories. A few years ago I discovered that different celebrations of this saint take place throughout the country, with recipes such as these typical San Blas donuts in different regions.
The truth is that there are many recipes for donuts and other sweets dedicated to this saint. There are more or less large versions, baked or fried, with or without glaze, with more or less anise, butter or even almond. For this occasion I wanted to adapt an Eva Arguiñano recipe since I was looking for some donuts that I did not have to fry, and they seemed very easy to make.
IngredientsFor 15 units
- Egg 3
- Sugar 50 g
- Lemon zest 1
- Sweet anise 15 ml
- Olive oil 60 ml
- Salt (1 pinch) 1 g
- Pastry flour (or less) 275 g
- Baking soda (1/2 teaspoon) 3 g
- Icing sugar for icing 200 g
- Pasteurized egg white for frosting 2
How to make donuts from San BlasDifficulty: easy
- Total time 50 m
- Elaboration 25 m
- Cooking 25 m
Preheat the oven to 165ºC and prepare a couple of trays, greasing them or covering them with parchment paper. Place the three eggs in a large bowl together with the sugar, the sweet anise, the lemon zest and the olive oil. Beat with a stick mixer on high speed, for 2-3 minutes, until fluffy. Gradually incorporate the flour mixed with the salt and bicarbonate, whisking slightly. Do not throw everything at once, it may not be necessary.
Mix well with a spatula or large spoon, adding a little more flour if the dough is excessively sticky. It does not have to be very dry, but it is manageable. Lightly grease a clean surface and knead small portions, with your hands also greased. Roll out small rolls and join the ends to form donuts. Distribute them on the trays and bake for about 20-25 minutes.
Meanwhile, beat the egg whites with the icing sugar with a whisk until you get a thick white frosting. Add a little more sugar if there is too much liquid. Place the baked donuts on a wire rack, still warm, and paint with the frosting. It can be given two layers to make it thicker. Let dry completely before serving or storing.
With what to accompany the donuts of San Blas
This recipe for donuts from San Blas is a sweet snack that we can take when we feel like the most, especially at snack or even at breakfast. They are dry but slightly tender donuts inside, if we have not gone over with the baking. They hold very well several days stored in an airtight container.
Tags: Fish Vegetables And Legumes Desserts