2 eggs 250 ml cream
250 ml freshly squeezed orange juice rind of one lemon, finely chopped
125 ml Mount Zero Organic olive oil
120 g caster sugar
850 g self-raising flour
Oil to deep fry
Extra 180 g caster sugar
2 tablespoons ground cinnamon
Ingredients
Method
Place all ingredients into a bowl except the flour. Mix well. Add the flour until a soft dough is formed. Knead for 1 minute. It should be the consistency of loose bread dough. In the palms of your hands roll the dough into balls the size of golf balls. Then on a cold lightly floured bench roll into a cylinder 15cm long. Pinch the ends together to make little doughnut shaped rings.
Heat the oil to 180°. Deep fry the rosquillos for two mins turn and deep fry for a further 2minutes or until golden. Allow to cool completely then coat with cinnamon sugar. Rosquillos are best eaten that day but they will keep for a couple of days when they will best suited to dunking in morning coffee.
