Easter Rings: Recipe with Anise and Orange

Easter Roscos: the sweet that smells of Andalusia

There are sweets that are like a calendar. When you start to smell anise and hot oil in the kitchens of Andalusia, 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 have measured everything to the gram so that they come out perfect the first time.

They 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

• 500g all-purpose flour (or bread flour, both work)
• 150ml mild olive oil (not extra virgin, which can turn bitter when frying)
• 150ml fresh orange juice (about 2-3 oranges)
• 150g sugar
• 2 eggs
• 1 sachet of baking powder (16g)
• 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
• Powdered 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 by the tablespoon. If it's too dry, add a splash of orange juice. Do not overmix: just enough for everything to be integrated. If you work it too much, the roscos will be hard.

3. Shape the roscos

Take portions of dough about 40g (like a large walnut). Roll it into a cylinder 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 see they are irregular, a bit rustic. That's how they should be. Perfectly round roscos are industrial pastry.

4. Fry

Heat plenty of mild olive oil in a deep skillet or fryer to 160-165 °C. Medium temperature. If the oil is too hot, they will brown on the outside and be 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 (don't overcrowd the pan). Flip them when the bottom side 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 powdered 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).

Powdered 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 fresh. Packaged juice has preservatives that can alter the flavor. Squeeze the oranges just before using.
• 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.
• The oil temperature is key. Use a kitchen thermometer. At 160-165 °C, they fry slowly and become fluffy inside. Above 180 °C, 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 when freshly made. Leave them in a single layer until completely cool. If stacked hot, the steam will soften them and they will lose their outer 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, although they rarely survive that long.

Do not put them in the refrigerator: the humidity will soften them. If after a few days they lose their crispness, you can put them in the oven for 5 minutes at 150 °C to regain their texture.

They can also be frozen before coating in sugar. Freeze them in a single layer on a tray, and when they are firm, transfer them to a freezer bag. To thaw, bake for 10 minutes in the oven at 160 °C and coat in powdered sugar.

Regional variations

Easter roscos vary by province:

• Roscos de vino (Córdoba): They substitute orange juice with sweet wine or muscat. They have a deeper flavor and darker color.
• Roscos de Loja (Granada): They include ground almonds in the dough, which gives 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): They have a lemon glaze on top. They are more typical of San Isidro than Easter, but in many homes, they are also prepared around this time.

Frequently asked questions

Can I bake the roscos instead of frying them?

Yes, although the texture will be different. Preheat the oven to 180 °C. Place the roscos on a baking sheet lined 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 for butter?

You can, but they will no longer be Easter roscos and will become something else. Olive oil gives them their characteristic texture and unmistakable flavor. If you use butter, they will be more like cookies. Use 120g melted butter instead of 150ml oil.

Why are my roscos hard?

Three possible causes: you kneaded too much (the gluten develops and the dough becomes elastic), the frying oil was too hot (they seal on the outside without cooking well 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 (150g whole wheat + 350g 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 (30g of dough), you'll get about 35. If you make them large (50g), about 20. The ideal size is a rosco that fits in the palm of your hand.