These wine and orange doughnuts are the ones with which this year we inaugurate Christmas at home. And they have reminded me of our Christmas as children when my grandmother Magdalena ordered all the Christmas sweets in the Convent of the nuns of Bethlehem in Antequera.
Then my grandmother Magdalena gave all her children and therefore the whole family the Christmas sweets: mantecados, polvorones, alfajores and roscos were the ones that marked the beginning of the family gatherings because on the day the sweets arrived from the convent we all got together to sing the first Christmas carols snacking with mantecados (and the older ones also with a glass of anise).
That was the simplest way to start the most special time of the year for me. Christmas. I hope you like these doughnuts and bring you those childhood memories that give us so much happiness
- 400 g flour
- 65 g sesame
- 100 g de azúcar glas
- 150 g lard
- 2 teaspoons cinnamon
- 3 tablespoons sweet anise
- the zest of one Orange
- 90 ml sweet wine
- icing sugar to decorate
Preheat oven to 160 ° C
Toast the sesame over low heat in a pan.
Toast the flour in a pan moving non-stop so that it is toasted but without burning, we will know when it is when it has lost the white and has a slightly toasted color
Sift the flour and add the cinnamon, orange zest and icing sugar and return the sesame to our mixture. Mix with a spoon and add the butter at room temperature. Mix well and add the muscatel wine and anise. Knead with your hands until the mixture is homogeneous and does not stick to your hands.
Transfer it to the work surface on a baking paper. Spread the dough lightly with your hands and cover with another baking paper. We spread it with the help of a roller. We must have an iron at least 1.5 cm thick.
With the help of a round cookie cutter, cut the donuts. To make the hole in the center I used an apple disheartener, but if you do not have you can use the tip of the handle of a large wooden spoon.
Place the donuts on a baking tray on which we will have put a baking paper.
Bake for about 15 minutes until lightly browned. We carefully pass them to a rack so that they cool completely, and when they are no longer hot, sprinkle them with icing sugar.
Tips and Tricks
- You can add zest of a lemon
- They keep very well in an airtight container or in a can
- They are perfect for gifts
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 25 roscos