How to make homemade rosquillas del santo

Rosquillas del santo are a classic Madrilenian gastronomic treat, although they are especially popular on May 15, during the festivities of the patron saint of Madrid, San Isidro Labrador.

The Madrilenian recipe book brings out all its splendor in these festivities in Madrid. Thus, the meadow of San Isidro is filled with stalls where patatas bravas, potato omelettes, callos a la madrileña and great churros and other pan desserts are served. But, it is indisputable that the queens of the festivities are undoubtedly the rosquillas del santo.

We have already told you about the different types of San Isidro doughnuts: the “tontas”, the “listas”, the “Santa Clara”. Basically, the substantial difference lies in the glaze on top. Although it seems to be a sweet that has been with us since time immemorial, the truth is that it is the fruit of the last decades. However, we had not yet given you the long-awaited recipe for the rosquillas del santo. A recipe that, with a little time, can be a great success among friends and family at snack time.

Recipe of the saint’s doughnuts or silly doughnuts

The tontas have the same recipe as the listas and Santa Clara, but do not have the glaze on top.

Ingredients for 6 people:

• 250 g flour with baker’s yeast
• 100 g sugar
• 4 Eggs
• ½ teaspoon of baking powder
• ½ glass of Aniseed liqueur
• 1 teaspoon of aniseed grain
• Lemon peel
• Olive oil

Preparation of the rosquillas del santo

• Put half a finger of olive oil in a frying pan to heat. When it heats slightly, add the lemon zest and leave it over low heat for ten minutes. Remove the lemon zest and let the oil cool.
• In another pan lightly toast the aniseed and crush it in a mortar until it becomes powder.
• Beat three eggs with the sugar, add the lemon oil, the toasted aniseed, the glass of aniseed and the flour and make a homogeneous dough. Cover with a cloth and let it rest for one hour in the refrigerator.
• Divide the dough into twelve parts. You can pour oil on your hands to prevent the dough from sticking, and form balls with the dough. Flatten them a little and make a hole in the center. The doughnuts should be left to rest again for another 1 hour.
• Preheat the oven to 220º C.
• Grease the baking tray, or line it with baking paper, and place the doughnuts well separated from each other because when they grow they will stick together. Beat the remaining egg and paint the doughnuts on top.
• Bake the doughnuts for 12-13 minutes on the oven tray with heat up and down and hot air. Remove when we see that they are golden brown. Before finishing it is preferable to take out a donut and split it in half to check that it is well baked. Let cool.

What is certain is that you can’t visit Madrid without trying some of the Saint’s doughnuts. And don’t worry if you don’t coincide with the San Isidro festivities, because at Casa Mira you can try them even out of season, as they have been making them in an artisanal way since 1840.