Summary
There are sweets that act like a calendar. When you start smelling anise and hot oil in Andalusian kitchens, you know that Easter is just around the corner. In this guide: Easter Roscos: the sweet scent of Andalusia, Ingredients for 25-30 roscos, Step-by-step preparation.
Easter Roscos: the sweet scent of Andalusia
There are sweets that act like a calendar. When you start smelling anise and hot oil in Andalusian kitchens, you know that Easter is just around the corner. Easter roscos are that sweet. Simple, humble, addictive.
Every family has its recipe. Grandma used to make them "by eye." Mom tried to write down the quantities. We've measured everything to the gram so they turn out perfect on your first try.
These are fried dough rings with anise and orange, coated in sugar. Crispy on the outside, tender and fluffy on the inside. They are made with ingredients you probably already have in your pantry.
Ingredients for 25-30 roscos
- 500 g wheat flour (strong or all-purpose, both work)
- 150 ml mild olive oil (not extra virgin, which turns bitter when fried)
- 150 ml natural orange juice (about 2-3 oranges)
- 150 g sugar
- 2 eggs
- 1 packet baking powder (16 g)
- Zest of 1 orange
- Zest of 1 lemon
- 3 tablespoons sweet anise liqueur (Anís del Mono or similar)
- 1 pinch of salt
- Mild olive oil for frying
- Icing sugar for coating (or regular sugar with cinnamon)
Step-by-step preparation
1. Prepare the liquids
In a bowl, mix the olive oil, orange juice, sweet anise liqueur, 2 eggs, and sugar. Whisk until the sugar dissolves. Don't worry if the oil and juice don't seem to mix well: everything will integrate when you add the flour.
2. Mix the dough
In another large bowl, mix the flour with the baking powder, orange zest, lemon zest, and a pinch of salt. Make a well in the center and pour in the liquids. Mix with a wooden spoon first, then with your hands.
The dough should be soft, slightly sticky but manageable. If it's too sticky, add flour one tablespoon at a time. If it's too dry, add a splash of orange juice. Do not over-knead: just enough for everything to combine. If you work it too much, the roscos will be tough.
3. Shape the roscos
Take portions of dough weighing about 40 g (the size of a large walnut). Roll it into a snake about 12-15 cm long and join the ends to form a ring. Moisten your hands with oil if the dough sticks.
Place them on a baking sheet lined with parchment paper. You'll notice they are irregular, a bit rustic. That's how they should be. Perfectly round roscos are from industrial bakeries.
4. Fry
Heat plenty of mild olive oil in a deep pan or fryer to 160-165 °C (320-330 °F). Medium heat. If the oil is too hot, they will brown on the outside and remain raw on the inside. If it's too cold, they will absorb oil and become greasy.
Fry the roscos 3 or 4 at a time (do not overcrowd the pan). Flip them when the underside is golden, about 2-3 minutes per side. They should be a uniform golden color, not dark brown.
Remove them with a slotted spoon and let them drain on absorbent paper.
5. Coat
While the roscos are still warm (not hot), coat them in icing sugar. Or, if you prefer the more traditional style, in a mixture of regular sugar with ground cinnamon (4 tablespoons sugar to 1 of cinnamon).
Icing sugar adheres better and gives a finer finish. Sugar with cinnamon is more rustic and has more flavor.
Tips for perfect roscos
- The orange juice must be natural. Packaged juice contains preservatives that can alter the flavor. Squeeze the oranges just before use.
- Do not substitute sweet anise liqueur with anise extract. The extract is much more concentrated and can be bitter. If you don't have sweet anise liqueur, use anise brandy or simply omit the anise.
- Oil temperature is key. Use a kitchen thermometer. At 160-165 °C (320-330 °F), they fry slowly and become fluffy inside. Above 180 °C (350 °F), they burn.
- Let the dough rest for 30 minutes in the refrigerator before shaping the roscos. It will be easier to handle, and the roscos will be more tender.
- Do not stack them right after frying. Leave them in a single layer until completely cool. If you stack them hot, the steam will soften them and they will lose their exterior crispness.
Storage
Easter roscos keep very well. Store them in an airtight container or a cookie tin at room temperature. They last 7-10 days without a problem, though they rarely survive that long.
Do not put them in the refrigerator: humidity will soften them. If after a few days they lose their crispness, you can put them in the oven at 150 °C (300 °F) for 5 minutes to restore their texture.
They can also be frozen before coating in sugar. Freeze them on a tray in a single layer, and once hard, transfer them to a freezer bag. To thaw, bake for 10 minutes in the oven at 160 °C (325 °F) and then coat in icing sugar.
Regional variations
Easter roscos vary by province:
- Roscos de vino (Córdoba): Replace orange juice with sweet wine or muscatel. They have a deeper flavor and darker color.
- Roscos de Loja (Granada): Contain ground almonds in the dough, giving them a denser texture and a nutty flavor.
- Pestiños (Seville/Cadiz): Technically not roscos but fried dough sheets, but they share the same flavors of anise, orange, and honey. They are bathed in hot honey instead of sugar.
- Rosquillas de la tía Javiera (Madrid): Have a lemon glaze on top. They are more typical of San Isidro than Easter, but many households also prepare them during this time.
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Can I bake the roscos instead of frying them?
Yes, although the texture will be different. Preheat the oven to 180 °C (350 °F). Place the roscos on a baking sheet with parchment paper and bake for 15-18 minutes until golden. They will be drier and less fluffy than fried ones, but lighter.
Can I substitute olive oil with butter?
You can, but they will no longer be Easter roscos; they will be something else. Olive oil gives them their characteristic texture and unmistakable flavor. If you use butter, they will be more like cookies. Use 120 g of melted butter instead of 150 ml of oil.
Why are my roscos tough?
Three possible reasons: you over-kneaded (gluten develops and the dough becomes elastic), the frying oil was too hot (they sealed on the outside without cooking properly inside), or you added too much flour. The dough should be soft and slightly sticky.
Can I use whole wheat flour?
You can substitute up to 30% of the flour with whole wheat (150 g whole wheat + 350 g all-purpose). If you use all whole wheat, they will be very dense and have too strong a flavor that masks the anise and orange.
How many roscos do these quantities yield?
Between 25 and 30 roscos, depending on the size. If you make them small (30 g of dough), you'll get about 35. If you make them large (50 g), about 20. The ideal size is a rosco that fits in the palm of your hand.
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