Rosquillos – Baked sweet sherry doughnuts

Recipe by Frank Camora of Movida, Serves 20


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


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.

Rosquillos are the best and easiest doughnuts to make in the world. You can make a batch of these in the time that it takes to line up Krispy Kreme. When I make them with my mum she laughs and says my hands are too big to form them properly. She has a wonderful knack of rolling out the dough in one perfect, gentle movement. The dough itself is a one step process and is shortened with olive oil and flavoured with lemon rind to make the shortest, lightest tastiest doughnuts. The temptation is to dust them with icing sugar and eat them straight away. Don’t. Wait until they cool down. They are so much better when cool.

Recipe Ingredients from the Mount Zero Range