Rosquillo

A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter).

Ingredients

300 g plain flour
120 g caster sugar
150 g butter, soft
4 egg yolks
0.5 teaspoon baking powder
0.25 teaspoon salt
1 egg white, for brushing
2 tablespoons caster sugar, for the tops

Method

A RING WITH A SCALLOPED EDGE, cut with two round cutters and nicked round the rim with the back of a knife. The hole is structural, not decoration: these are baked until dry all through, and a solid disc of this dough stays soft in the middle however long it sits in the oven.
Cream the butter and the 120 g of sugar until pale, 3 minutes, then beat the yolks in one at a time.
Flour, baking powder and salt in, worked just until it comes together. This dough wants to be short, and kneading develops the gluten that would make it bready.
Wrap and chill 30 minutes. Soft, it will not take a clean edge.
Roll 5 mm thick on a floured board. Thinner and they snap in the tin; thicker and they never dry out.
Cut with a 6 cm cutter, then take the middle out with a 2 cm one. Nick the outer edge every centimetre with the back of a knife.
Brush with egg white and dust with the remaining sugar.
Bake at 160C for 18 to 20 minutes, until an even pale gold with no paler ring around the hole.
Switch the oven off and leave them in it with the door ajar for 30 minutes. This is the step that makes them keep: taken straight out, they hold enough moisture to go leathery in the tin by the next day.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes