Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Rosquillas en Miel Hondureñas
Rosquillas en Miel are sweet, crunchy rings, typically made from corn flour and sugar, that are then bathed in a rich, spiced honey syrup. This dessert is a delightful treat, often enjoyed during holidays or special occasions in Honduras.
🧂 Ingrédients
- 2 cups Corn flour(masarepa or fine cornmeal, not cornstarch)
- 0.5 cup Sugar(for the rosquillas)
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.25 cup Butter(melted)
- 0.5 cup Milk(or as needed to form dough)
- 1 cup Brown sugar(for the miel (syrup))
- 0.5 cup Water(for the miel (syrup))
- 1 Cinnamon stick
- 2 Cloves
- Optional: Pinch of ground cinnamon
👨🍳 Instructions
- 1
In a large bowl, whisk together the corn flour, sugar, baking powder, and salt for the rosquillas.
- 2
Add the melted butter and gradually add milk, mixing until a firm but pliable dough forms. You may not need all the milk.
- 3
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out rings using a donut cutter or two different sized round cutters. Make a small hole in the center of each ring.
- 4
Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat. Carefully fry the rosquillas in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- 5
While the rosquillas are frying, prepare the miel. In a saucepan, combine brown sugar, water, cinnamon stick, and cloves. Bring to a boil over medium heat, stirring until sugar dissolves.
- 6
Reduce heat and simmer the syrup for about 10-15 minutes, or until it thickens slightly. Remove cinnamon stick and cloves. Stir in optional ground cinnamon.
- 7
Carefully dip the fried rosquillas into the hot syrup, ensuring they are well coated. Let them sit in the syrup for a minute or two, then remove and place on a wire rack to cool and set.
💡 Conseils de pro
- ✓Ensure the corn flour is masarepa or a fine cornmeal suitable for baking, not instant corn grits.
- ✓Fry the rosquillas at a consistent medium heat to ensure they cook through without burning.
- ✓The syrup consistency is key; it should be thick enough to coat the rosquillas but not so thick that it becomes hard candy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of vanilla extract to the dough for extra flavor.
- Incorporate a bit of grated coconut into the dough.
- Serve with a sprinkle of toasted sesame seeds.