Best 2 Portuguese Dry Rings Rosquilbas Secas Recipes
Prepare to embark on a culinary journey to the heart of Portuguese cuisine as we explore the tantalizing treat known as "Rosquilhas Secas", also affectionately called "dry rings". Step into the kitchens of traditional Portuguese homes, where the aroma of freshly baked rosquilhas fills the air, promising a delightful symphony of flavors. These crispy, ring-shaped pastries have a rich history and hold a special place in Portuguese culture, often served during festive occasions or as a sweet accompaniment to a warm cup of coffee. With their intricate designs and delicate taste, rosquilhas secas are a delectable treat that will transport you to the vibrant streets of Portugal. In this article, we will guide you through the secrets of crafting the perfect rosquilhas secas, ensuring that each bite is an explosion of crunchy delight.
Here are our top 2 tried and tested recipes!
PORTUGUESE DRY RINGS (ROSQUILBAS SECAS)
This portuguese cookie is my mothers recipe. Twice baked, they are a cookie with a tender crunch. If you don't have time to roll them all out, simply wrap the dough in plastic wrap and keep it in the refigerator for up to several days.
Provided by Chef Gorete
Categories Dessert
Time 2h30m
Yield 6-8 dozen
Number Of Ingredients 6
Steps:
- Beat the eggs and sugar together for a couple of minutes. Add the lemon rind, softened butter and baking powder and beat until the butter is combined. Add the flour and mix well. Cover the dough and refrigerate overnight.
- Preheat the oven to 350°F.
- Remove the dough from the refrigerator. Using a spoon, scoop walnut-sized pieces of dough. Roll the dough into 1/2 inches thick, 6-inch ropes. Press the ends firmly together, forming a ring. Stretch the rings slightly to open the centre of hole. (These can also be made into twists by folding the length of the rolled dough in half, then twisting a few times).
- Place cookies on an ungreased baking sheet, 1-1/2 inches apart. Reduce oven temperature to 300 F, and bake the rings for 20 minutes, or until they have colour.
- Once all of the cookies have been baked, place the baked cookies on a large baking sheet, piling up the cookies if necessary. Reduce the oven to 150 F and return the cookies to the oven for approximately 30 minutes or until crispy and golden in colour.
MOM'S PORTUGUESE DRY RINGS (ROSQUILHAS SECAS)
Mom use to make this for Christmas,or just a special gathering, boscouitos da vavo lidia. Since them this recipe has been passed down to all of her 12 children,and now i'm showing my grand children how to do it. They love to take a piece dough and roll it and twist cross .NOTHING BUT PURE LOVE AND MEMORIES THROUGH THE...
Provided by maria maxey
Categories Other Appetizers
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. IN A SMALL cup,dissolve yeast in water and the pinch of sugar stir and set aside. MEANWHILE ,combined the milk with the butter and sugar in a 1 quart saucepan. PLACE over medium-low heat until butter is melted and sugar is dissolved.
- 2. BEAT the eggs in large bowl. GRADUALLY whisk in the hot milk. Mix in 2 cups of flour. ADD the dissolved yeast and enough of the remaining flour,(3to 3 1/2 cups). TO form medium- texture dough.
- 3. KNEAD in the bowl until smooth and elastic,about 10 minutes..COVER well and set aside in a warm place to rise,until double in size,about 2 hours.
- 4. PUNCH,punch down and let the dough rise once more until it doubles.
- 5. PREHEAT OVEN TO 350* WHEN the dough is ready, an indentation should remain in the dough after,lightly pressing with your finger. PINCH off walnut- sized pieces of dough. USING the gentle hand,roll them into balls, then into 1/2- inch thick,6- inch ropes. PRESS the ends firmly together.FORMING a ring, stretch the rings slightly to open the center hole.
- 6. PLACE on a parchment - lined or lightly greased baking sheet,1 1/2 inches apart. PLACE in the preheated oven. BAKE THEM AT 350 for15 minutes.REDUCE the temp . to 300 * and continue to bake until the rings start to color. REDUCE oven to 250* and continue to bake for 1 hour more. WHEN done let the cookie rings stay in the oven until they dry out.MAKE SURE TO CHECK ON THEM AND NOT TO OVER BROWN THEM THEY SHOULD BE CRISP,AND DRY,NOT HARD AND OVER BAKED.
- 7. TIP or (variation )You can dress the rings up with sugar glaze. Combine 3 cups confectioners sugar and 1/2 water until smooth.ADD 1/2to 1 tablespoon of flavor.Either vanilla or lemon extracts. IT makes about 3 dozens. AND THEN SHARE AND PASS IT AROUND THE TABLE ,CUP OF TEA OR MILK. Memories all coming back again me as a kid rolling the .Rosquilhas secas.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will result in better tasting rosquilhas.
- Don't overwork the dough: Overworking the dough will make the rosquilhas tough.
- Chill the dough before rolling and cutting: This will help the dough to hold its shape better.
- Use a sharp knife to cut the dough: This will help to prevent the dough from tearing.
- Bake the rosquilhas until they are golden brown: This will ensure that they are cooked through.
- Let the rosquilhas cool completely before storing: This will help to prevent them from becoming soggy.
Conclusion:
Rosquilhas secas, also known as Portuguese dry rings, are a delicious and versatile cookie that can be enjoyed on their own or used in a variety of desserts. They are easy to make and can be stored for up to two weeks, making them a great option for busy families or those who like to have homemade treats on hand. With their simple ingredients and classic flavor, rosquilhas secas are a timeless treat that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love