Rosquillas – Spanish Doughnuts

January 27, 2009 By: erik Category: Food, Photos, Recipes, Skepticism, Spain 6,324 views

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Rosquillas - Spanish DoughnutsLast weekend, my in-laws came over and Marga and her mother made rosquillas for the first time. Like churros, another Spanish delicacy, rosquillas are basically just fried dough, except this dough contains a little white wine and anisette for flavor. Mmmm….anisette…

I didn’t pay attention to the recipe they used, but I found one here that looks pretty similar to what I do remember.

Rosquillas - Spanish Doughnuts

They made me open a brand new bottle of wine (you know how I hate doing that) just so they could put a cork in the oil. Something about it preventing fire or burning of the rosquillas.

I’m curious as to why this would be. Searching the internet, I can only find references to putting a wine cork in the oil when frying octopus, and even then the only explanation given is that “My mother always did it, so I always do.” Does anyone know why putting a wine cork into frying oil would have any effect on anything?

Rosquillas - Spanish Doughnuts

You have to keep a stick in the middle of the dough ring and spin it around at first until it forms a good shape.

Rosquillas - Spanish Doughnuts

When they come out, they are lightly dusted avalanched with sugar.

Rosquillas - Spanish Doughnuts

Not bad, huh?

I ate one warm, and it was delicious, but everyone immediately informed me that eating warm rosquillas will make your stomach feel bad. When I asked why, I was chastised for always asking why. This was a fact that everyone knew (there’s even a song that mentions it), and I should accept it as true. As I’ve already discovered, there is plenty of “common cultural knowledge” that is complete humbug, so pardon me if “everyone believes it” isn’t good enough for me.

I suspect that the real explanation is that this “fact” was made up to keep little kids (and husbands) from robbing the cooling plate, and also supported, via confirmation bias and mothers saying, “See? I told you you’d feel bad!”, by the times when too many of them were eaten because they were just so delicious. My bet is that the only difference between eating them hot and cold is that they taste better and you’re more likely to overeat them hot.

But I fully admit that there could be some enzyme reaction taking place during cooling that is the real explanation. If so, I’d love to learn about it.

  • Elli

    In Switzerland they say the same thing about fresh, warm bread from the oven. Silly people don’t know what they’re missing. Enjoy your wine and doughnuts.

  • Lance

    So “Hot & Now” translates into Spanish as “stay away!”?

  • But dude still WARM doughnuts are the BEST doughnuts!

    I also find it hard to believe that these flour creations behave differently to the ones in the West.

    Thanks for including the recipe link.

    Also it seems strange that you have had to wait this long in Spain before someone made you this delicious looking recipe. Could it be that every time any of you new family heads towards the kitchen that your hand twitches and moves unconsciously towards your huge camera and this is putting them off? If it is then tell them to harden *** **** up and get cooking!

  • Fresh hot Krispy Kreme donuts are pretty close to my idea of heaven.

    No, Hubbers, no one is camera shy. I’ve had these before, but they’ve always been bought.

    Also, Spain likes to think of itself as part of “The West”. The western tip of Spain is further west than all of the UK.

  • I suspect the cork thing is an excuse to drink wine, and there is absolutely nothing wrong with that.

    And I agree that fresh warm bread, doughnuts, rolls, etc. are heavenly.

  • These are so good – I remember eating them in Estepona (South of Spain/Andalucia) on a Sunday when we used to go to the street market.

  • Great recipe, they are absolutely delicious x

  • Candice

    My cooking buddy has mentioned something about waiting to eat wheat products – I get the impression that the yeast is still kind of partying inside the bread, and consuming it while the microbes are churning out some CO2 can be iffy on the gut. This has been my experience, anyhow, with bread baking… I am one gassy sonofabitch when I dig into that fresh loaf. But then that could be a gluten intolerance too! Who knows.

    I enjoy your blog, by the way. We tried the cow tongue recipe but did not have the right technique down. It was kind of a catastrophe. I should try making more Spanish food again, but my husband may flee the kitchen… 😛

  • I was under the impression that the heat killed the little yeasties pretty quickly, but I have no evidence to back that up. Keep trying with the tongue.

  • Patricia

    It’s just because the dough is heavy and it’s not finished until it’s cold. My own experience says it’s true indeed that eating rosquillas when they are still hot is a bad idea. When I was young I did it once a time and.. well, I was lucky because I was in my home, with a WC and… so xD.

  • Teresa

    I enjoy your blog, and as an Spanish living in America, I always look for recipes from Spain and I love rosquillas. I never saw any familiy member put the cork in the oil, but sound like a spanish is full of traditions and if something is working why change it. I am from Madrid. I love to read and I am envy a little bit of other people living in Spain. Enjoy your stay!!!
    Thanks for the recipe.

  • Carolyn Fitzgreald

    I looked at your blog because a friend from Honduras is bringing some rsoquillas to my house tonight. She said they are served warm. So, maybe it is just a story to keep the kids away, and from eating too many. I am looking forward to them.