Dessert
Rosquillas Tontas
About this dish
Celebrate San Isidro with these simple, wine-scented doughnuts that have been pleasing Madrid locals for generations. The 'silly' (tontas) version is uncoated and unadorned, letting the crisp exterior and tender crumb shine.
With just a handful of pantry staples, you can fry up a batch of these golden rings in no time – a delightful taste of Madrid's springtime fiestas.
Ingredients
UK and US measurements are both included for every recipe.
all-purpose flour
grain454 g
Imperial measurement: 3 1/2 cups
baking powder
other1 tsp
fine salt
seasoning1/2 tsp
extra-virgin olive oil
fat60 ml
Imperial measurement: 1/4 cup
white wine
liquid180 ml
Imperial measurement: 3/4 cup
lemon zest
other1 tbsp
anise seeds
spice1 tsp
egg
protein1 large
sugar
other85 g
Imperial measurement: 1/3 cup plus 1 tbsp
olive oil for frying
fat500 ml
Imperial measurement: 2 cups
Method
Combine dry ingredients
PT5MIn a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Warm oil and wine with aromatics
PT10MIn a small saucepan, heat the olive oil, white wine, lemon zest, and anise seeds over medium heat until just warm and fragrant (do not boil). Remove from heat and let cool slightly until warm to the touch, about 5 minutes.
Incorporate wet ingredients
PT5MBeat the egg and sugar together in a small bowl until well combined. Pour the warm oil-wine mixture into the dry ingredients along with the egg mixture. Stir with a wooden spoon until a shaggy dough forms.
Knead the dough
PT18MTurn the dough out onto a lightly floured surface and knead gently until smooth, about 2–3 minutes. The dough should be soft and slightly tacky; if too sticky, add a little more flour. Cover with a clean cloth and let rest for 15 minutes.
Heat the oil
PT10MPour enough olive oil into a deep skillet or heavy pot to reach a depth of about 5 cm. Heat over medium until the oil reaches 175°C (350°F) on a thermometer.
Shape the rosquillas
PT10MOn a lightly floured surface, roll the dough out to a thickness of about 1 cm. Using a 7-cm round cutter, cut out rounds. With a smaller cutter (e.g., 2 cm), cut out the centers to form rings. Re-roll the scraps and repeat.
Fry the rosquillas
PT12MCarefully place a few rosquillas at a time into the hot oil. Fry for 2–3 minutes per side until golden brown and puffed. Do not overcrowd; keep oil temperature steady.
Drain and serve
PT5MTransfer the fried rosquillas to a plate lined with paper towels to drain. Repeat with remaining dough. Serve warm, dusted with powdered sugar if desired, or plain.
Equipment
- Large bowl
- Small saucepan
- Rolling pin
- 7-cm round cutter
- 2-cm round cutter
- Deep skillet or large heavy pot
- Cooking thermometer
- Slotted spoon
- Paper towels
Nutrition facts
Tips
- For a more aromatic dough, you can add a teaspoon of anise liqueur (such as anisette) along with the wine – but keep in mind that this makes them 'listas' (the 'ready' version) rather than the classic 'tontas'.
- Keep a close eye on the oil temperature.
- If.
- If it drops too low, the rosquillas will absorb oil and become heavy, if too high, they may brown too quickly and remain raw inside.
- If you prefer a lighter texture, omit the egg and use only wine – this makes a sturdier dough that is easier to handle and results in a crispier bite.
- Rosquillas taste best on the day they are made, but they can be stored in an airtight container for up to 2 days and refreshed briefly in a warm oven.
Serving suggestions
- Serve rosquillas tontas at room temperature or warm, with coffee, hot chocolate, or a glass of cold milk. During San Isidro, they are traditionally accompanied by a glass of sparkling red wine or clarete, but any light red or white wine from the region would be perfect.
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Recipe by
Javier Mendez
Specialises in Spanish cuisineJavier is a seafood paella specialist. He yells at the rice. The rice obeys.
Describe yourself in three words: Loud, passionate, rice whisperer.