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.
🧂 Ingredients
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.