# Rosquillas de Alcalá

The rosquillas de Alcalá are a sweet treat from Madrid dating back to the 16th century.

- Cuisine: Spanish
- Category: Dessert
- Language: en

## Ingredients

- 2 masas hojaldre
- huevo batido
- 125 g azúcar
- 80 ml agua
- 4 yemas de huevo
- 125 g azúcar glass
- 30 ml agua

## Instructions

1. Divide two masses of puff pastry in half.
2. Brush one half of the dough with beaten egg.
3. Cover with another sheet of puff pastry.
4. Brush with more egg.
5. Repeat the previous steps until a fourth layer of puff pastry is made.
6. Roll gently with a rolling pin to join the four layers.
7. Use a 6 cm diameter round cookie cutter to mark 8 circles on the puff pastry.
8. Place the circles on baking paper on a baking sheet.
9. Make a hole in the middle of each circle to form donuts and discard the removed part.
10. Bake at 200°C / 390°F for 15 minutes.
11. Leave the donuts to cool on a wire rack.
12. Make a syrup by combining sugar and water in a saucepan and cook over low heat until it reaches 118°C (244°F).
13. Remove from heat and let stand for 2 minutes.
14. Mix the egg yolks in a bowl.
15. Pour the syrup into the yolks without stopping stirring.
16. Strain the mixture into a clean saucepan to remove any solids.
17. Cook over low heat, stirring constantly, until the cream thickens slightly.
18. Dip the donuts in the cream.
19. Drain and place them on a wire rack.
20. Leave to drain on the rack for 1 hour to cool.
21. Mix powdered sugar and water, and heat in the microwave for 20 seconds at 750W to make a glaze.
22. Dip the donuts in the glaze.
23. Drain the excess and put the donuts back on the rack. Let the rosquillas dry for a couple of hours before serving.

## Equipment

- ruler
- knife
- silicone brush
- round cookie cutter (6 cm / 23 in diameter)
- pastry bag nozzle
- rolling pin
- baking tray
- baking paper
- oven
- saucepan
- whisk
- thermometer
- strainer
- bowl

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1HdWagbZMZ/
- Recipe page: https://www.cliprecipe.com/recipe/e2374c8e-3b40-447a-bf76-3bea44be4556
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt