A typical sweet delicacy from many corners of AndalusiaThese wind rolls They are hollow, which does not prevent them from being delicious. The dough with which we make them is actually a choux pastry, which is what gives them this hole. They are typically dipped in cinnamon-flavored syrup, but you can still coat them with chocolate.

wind donuts

Print recipe

This recipe for Roscos de viento is a sweet delicacy typical of many corners of Andalusia and that now you too can easily prepare at home

Ángela

Kitchen: cuisine
Recipe type: breakfast
Rations: 12

Total time:

Ingredients

2 beautiful eggs
90 ml water
40 g of lard
60 g flour
1 pinch of salt

For the frosting:

150 g of sugar
500 ml water
1 cinnamon stick
the skin of a lemon and an orange (only the colored part).

Preparation

We begin by making the choux pastry by heating the water and butter.
Once it starts to boil, add the flour and stir until it detaches from the walls and is uniform; We immediately removed from the fire.
Let the mixture cool and add the eggs one by one, until we get a paste that we can work with the pastry bag (if you don't have one, use a frozen bag and make a hole in one of the corners).
We make rounds of about 5 cm in diameter on parchment paper, vegetable paper or on a silicone sheet. Bake the donuts between 12 and 15 minutes.
To make the syrup, we put all the ingredients in a saucepan to boil for 15 minutes and remove from the heat.
We will let it infuse covered for at least a couple of hours.
Once the donuts are cold, we bathe them with this previously strained syrup.

Recetín

Roscos de viento: a hollow delicacy

wind donuts

Ingredients

Preparation

Leave a Comment Cancel reply