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Nicaraguan Rosquillas Recipe

Nicaraguan Rosquillas Recipe

408kcal
5 from 1 vote
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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
The Nicaraguan Rosquillas Recipe is for a traditional dish that originates from Nicaragua. These delicious treats are small, round-shaped cookies that offer a delightful combination of flavors and textures.
Servings 8 Servings
Course Dessert
Cuisine Nicaraguan

Ingredients

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Vegetable oil for frying

Equipment

  • Mixing Bowl: A large bowl used to combine the ingredients and form the rosquillas dough.
  • Baking Sheet: A flat sheet pan used to place the shaped rosquillas for baking in the oven.
  • Oven: The cooking appliance used to bake the rosquillas until golden and crispy.
  • Grater: A kitchen tool used to grate the cheese if required for the recipe.
  • Measuring Cups and Spoons: Essential tools for accurately measuring the ingredients before adding them to the recipe.

Method

In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  1. Mix well to ensure the dry ingredients are evenly incorporated.
  2. Use a whisk or spoon to thoroughly combine the dry ingredients.
  3. Make sure there are no lumps in the mixture.
  4. Stir gently to avoid creating a cloud of flour.
  5. Ensure the bowl is large enough to accommodate all the ingredients.
  6. Pay attention to the measurement of each ingredient to maintain accuracy.
Add the melted butter, eggs, and vanilla extract to the dry ingredient mixture.
  1. Stir until all the ingredients are well combined and a sticky dough is formed.
  2. Gradually pour the melted butter into the mixture while stirring continuously.
  3. Crack the eggs into a separate bowl before adding them to the mixture.
  4. Stir in the vanilla extract for added flavor.
  5. Mix until the dough is smooth and there are no visible streaks of dry ingredients.
  6. Ensure the mixture is evenly moistened.
Cover the dough and let it rest for about 30 minutes at room temperature.
  1. This allows the dough to hydrate and ensures a better texture when frying.
  2. Use plastic wrap or a clean kitchen towel to cover the dough.
  3. Place the dough in a warm and draft-free area.
  4. The resting time allows the flavors to develop.
  5. Resting the dough helps it become more pliable and easier to work with.
  6. The dough will slightly rise during the resting period.
Heat vegetable oil in a deep pot or frying pan over medium heat.
  1. The oil should be hot enough to fry the rosquillas but not smoking.
  2. Choose a pot or pan with high sides to prevent oil splatter.
  3. Add enough oil to ensure the rosquillas can be fully submerged.
  4. Use a deep-fry thermometer to monitor the oil temperature.
  5. The ideal frying temperature is around 350°F (175°C).
  6. Heating the oil slowly helps maintain a consistent temperature.
Shape the dough into small rounds, approximately 1 inch in diameter.
  1. You can use your hands or a cookie scoop to portion the dough.
  2. Ensure the rounds are uniform in size for even cooking.
  3. Dust your hands or the cookie scoop with flour to prevent sticking.
  4. Roll the dough between your palms to form smooth balls.
  5. Keep the rounds compact and evenly shaped.
  6. Work quickly to prevent the dough from drying out.
  7. Place the shaped rounds on a tray or plate for easy frying.

Nutrition

Calories408kcalCarbohydrates66gProtein6gFat14gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.5gCholesterol31mgSodium202mgPotassium149mgFiber4gSugar26gVitamin A355IUCalcium38mgIron2mg

Notes

Refrigerate the fats (such as butter or shortening) and the mixing bowl beforehand to keep the dough cold, resulting in flakier rosquillas.
Allow the prepared dough to rest in the refrigerator for 30 minutes to 1 hour. This helps the gluten relax and makes it easier to shape the rosquillas.
Place the baking sheet in the oven while it preheats. This ensures a crispier bottom for the rosquillas.
Coat your hands with flour when shaping the rosquillas to prevent sticking and make the process smoother.
Try different types of cheese, such as mild cheddar, queso fresco, or Cotija, to vary the flavor and texture of the rosquillas.

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