Rosquillas de Alcalá
Serves 1
Directions
- 1Divide two masses of puff pastry in half.
- 2Brush one half of the dough with beaten egg.
- 3Cover with another sheet of puff pastry.
- 4Brush with more egg.
- 5Repeat the previous steps until a fourth layer of puff pastry is made.
- 6Roll gently with a rolling pin to join the four layers.
- 7Use a 6 cm diameter round cookie cutter to mark 8 circles on the puff pastry.
- 8Place the circles on baking paper on a baking sheet.
- 9Make a hole in the middle of each circle to form donuts and discard the removed part.
- 10Bake at 200°C / 390°F for 15 minutes.
- 11Leave the donuts to cool on a wire rack.
- 12Make a syrup by combining sugar and water in a saucepan and cook over low heat until it reaches 118°C (244°F).
- 13Remove from heat and let stand for 2 minutes.
- 14Mix the egg yolks in a bowl.
- 15Pour the syrup into the yolks without stopping stirring.
- 16Strain the mixture into a clean saucepan to remove any solids.
- 17Cook over low heat, stirring constantly, until the cream thickens slightly.
- 18Dip the donuts in the cream.
- 19Drain and place them on a wire rack.
- 20Leave to drain on the rack for 1 hour to cool.
- 21Mix powdered sugar and water, and heat in the microwave for 20 seconds at 750W to make a glaze.
- 22Dip the donuts in the glaze.
- 23Drain the excess and put the donuts back on the rack. Let the rosquillas dry for a couple of hours before serving.
Ingredients
- 2 masas hojaldre
- huevo batido
- 125 g azúcar
- 80 ml agua
- 4 yemas de huevo
- 125 g azúcar glass
- 30 ml agua
Equipment
rulerknifesilicone brushround cookie cutter (6 cm / 23 in diameter)pastry bag nozzlerolling pinbaking traybaking paperovensaucepanwhiskthermometerstrainerbowl
Tips
- It is recommended to use a little flour when cutting out the dough with the cookie cutter to avoid sticking.
- It is important to add the syrup slowly to prevent the egg yolks from curdling.