Greetings to the entire Steemit community!
Today I want to share the recipe for baked Canarian rosquetes.
This recipe is from the land of my parents (Tenerife). How much I wanted to eat them, what a trip in time! I remember that whenever there was a big party like weddings, christenings, fifteen years, we met several of the family, at least two weeks before to prepare platters and platters of rosquetes. These could not miss in a Canarian festival.
Today, when I have reviewed some moments looking for recipes of the rosquetes, I always get them fried and some variations of my mother and family, really now I don't know which will be the most traditional, but they love them. I prepared them to share with my family (venezuelan) for my husband and friends, and they all approve, always have positive comments and ask me in meetings to take them to share or ask me for the recipe. They are quite easy to make and we can find the ingredients in any supermarket. I hope they are encouraged, that they can prepare them and tell me. Any question or doubt I will also gladly answer you.
Ingredients:
- 500 g of shortening
- 1 kilo of wheat flour
- 4 eggs
- 200 ml of warm water
- 1 tbsp of instant yeast
- 200 gr of sugar
- 1 tbsp sweet anise
- Grated shell of a lemon
- 14 tsp of salt
Preparation:
First we prepare the ferment. Mix the yeast with warm water and let it rest for ten minutes (the water should be a little warm but not hot so that it does not kill the yeast).
Place all the other ingredients in a large bowl (the soft butter, the eggs, the sugar, the anise, the lemon zest, we add the ferment) and there we mix it a little with very clean hands.
After we have mixed a little we begin to add the flour and the salt pin and begin to knead well. We work the dough well until it is uniform and does not stick from the hands.
Let it sit covered for 20 minutes.
After this time take a little of the dough, like the size of a walnut, we stretch it in your hands and give it the shape of a thread joining the ends and squeezing a little bit so they do not go open while we bake them.
They are placed on a baking tray as with a finger of separation, as they grow a little.
They are put in the preheated oven at 350 ° for 10 minutes, they are removed, each thread is turned over and it is baked again for ten more minutes.
They are placed in a tray or large bowl where then we will incorporate the syrup.
Preparation of syrup:
Ingredients:
- 250 ml of water
- 250 gr of sugar
- 1 tsp sweet anise
- The shells of a lemon
Steps:
- Place the water, the sugar and the lemon shells in a saucepan over medium heat, stir a little.
- Almost at the end we add the teaspoon of sweet anise.
- Important: the right point of the syrup is the thread point. Once at its boiling point and just the point that when you lift the spoon and let it fall, fall as in the form of a thread, this is called the thread point, remove the shells of the lemon, pour it (the syrup) on the rosquetes, now comes an important step:
- You have to move carefully so that they are soaking, you have to dance a little bowl or tray so that the rosquetes up down and vice versa, so they are all impregnated with syrup.
- After a few minutes soaking, we will arrange the rosquetes in a tray and let them dry for a few hours so that the interior is soft and a layer of sugar is formed on the outside.
I hope you prepare them, like them and give me your opinion!
Here I present them freshly syrupy, that brightness that will later become a delicious whitish layer.
