KEEP IT SWEET
ROSQUILLAS These traditional Spanish doughnuts don’t use yeast, so they are more dense and cake-like in consistency. Makes 10 V Takes 30 mins Cost per serve 10p
PAG E7
1 In a bowl, whisk together the egg, sugar and lemon zest. Gradually mix in the milk, 50ml sunflower oil, the flour, baking powder, cinnamon and star anise (if using), until well combined. 2 Put the remaining oil into a large frying pan and set over a medium heat. 3 Lightly oil your hands, then take 1 heaped tablespoon of the dough at a time and roll it into a ball. Gently press a hole through the centre with your fingers, and shape into a ring. 4 Once the oil is hot, but not smoking, add a few doughnut rings to the pan. Fry for 1-2 minutes on each side, until golden brown. Drain, transfer to kitchen paper and allow to cool slightly. Repeat until you have used up all of the dough. 5 Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water. Dust the doughnuts with icing sugar and drizzle over the chocolate. Each rosquilla contains Energy
1094kJ 262kcal 13%
Fat
Saturates
Sugars
of the reference intake. See page 106. Carbohydrate 25g Protein 3g Fibre 1g
58
Salt
17g 3g 9g 0·1g 25% 14% 10% 2%
RECIPES JORDAN BOURKE PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO
1 egg 50g caster sugar ½ lemon, zested 55ml milk 200ml sunflower oil 200g plain flour ½ tsp baking powder ½ tsp ground cinnamon ¼ tsp ground star anise (optional) 40g dark chocolate 1 tbsp icing sugar
