Roscas de Castilla

Ingredients for 1 servings:

• 3 m.-sized eggs
• 170 ml rapeseed oil or sunflower oil
• 170 g wheat flour type 405
• 5 g cornstarch
• 2 egg whites
• 125 g sugar
• 125 g powdered sugar

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 35 minutes

Spanish doughnuts, makes about 12 – 24 pieces

For the batter, place eggs, oil, and flour in the bowl of a food processor. If you don’t have a food processor, you can also mix the batter with a hand mixer using a whisk or a wire whisk. Beat the batter until it reaches a smooth, firm texture. Preheat the oven to 180°C (top/bottom heat). Using a plastic spatula, transfer the batter to a piping bag fitted with a round nozzle. Pipe approximately 12-24 small circles onto a baking sheet lined with baking paper. This is a bit difficult as the batter is very sticky, so I preferred medium-sized dots. Don’t make them too large. Bake the cakes on the middle rack for approximately 30 minutes. The cakes will rise considerably during baking and will crack; this is desirable. Check them frequently, as every oven is different. They should be golden brown. In the meantime, prepare the icing. To do this, heat the egg whites and sugar in a saucepan over medium heat, stirring constantly, until the sugar has melted. Do not let it boil. Transfer the icing to the bowl of a food processor. Add the sifted powdered sugar and beat vigorously until you have a thick, white icing. The icing should not have the consistency of meringue, as it would then run down when frosting. If it does, stir in a little water and continue stirring until the egg whites have collapsed. If the icing is too runny, let it drain off and then beat it again. Dip one side of the baked, but still hot, Roscas into the icing and then place them on the baking sheet. Let the icing dry in the oven for 3 minutes with the door open; it should not overbrown. Then dip the other side into the icing and let it dry in the oven again.