Wine roscos are one of the most popular Christmas sweets in Andalusia. Its unique texture—sandy and slightly crunchy, melting in your mouth—comes from the mixture of olive oil, wine and sesame. With the perfume of anise matalauva, they are absolutely addictive.
Mediterranean
Wine donuts with sesame and anise
Andalusian wine donuts with toasted sesame and anise matalauva. Crunchy and sandy Christmas candy that melts in your mouth.
- Spain
- Dessert
- Light
- Low fat
- Low sugar
- easy
25 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 110 kcal
- Protein 2 g
- Fiber 0.8 g
- Carbohydrates 14 g
- Fat 5 g
- Sodium 15 mg
Story behind the dish
Preparation
Wine roscos with sesame and anise is a preparation from Spain with easy difficulty. Reserve about 43 minutes in total (25 for mise en place and preparation, 18 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of flour.
- Have ready: 100 ml of mild olive oil.
- Have ready: 80 ml of sweet white wine.
- Have ready: 60 g of sugar.
- Have ready: 50 g toasted sesame seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the oil and fry the sesame and anise for 2 min
Heat the oil and fry the sesame and anise for 2 min. Cool. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Mix the flavored oil with the wine and sugar
Mix the flavored oil with the wine and sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the flour
Add the flour, cinnamon and yeast; Mix until dough does not stick. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Forms 6 cm threads; place on tray
Forms 6 cm threads; place on tray. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 15-18 min until lightly golden.
Bake at 180°C for 15-18 min until lightly golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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hot
While hot, coat in powdered sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Let cool completely
Let cool completely. They keep up to 3 weeks in a tin box. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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