I made these little rosquitas de mantequilla last week because I had a hankering for a snack and wanted something crumbly, something relatively crispy. I could’ve eaten crackers, but it really wasn’t what I was looking for. And for some reason, I recalled a type of rosquitas I used to eat back in Ecuador – a kind you could buy on the streets. Those rosquitas were quite crispy and on the salty/savory side, and street vendors used to sell them in these little plastic baggies which held about ten little rosquitas. I can’t remember how much they were, but I remember paying Sucres for them. For those who don’t know or are too young to remember, Ecuador used to have their own currency back in the day, and it was called Sucre. Oh boy, am I dating myself…
Although these rosquitas weren’t like the ones I used to buy on the street, they will satisfy that 4 o’clock nibble time – just in time for tea. These rosquitas reminded me more of a cross between an empanada dough and a pie crust – the best of both worlds!
Cookery instruments needed:
Mixing bowls, a stand mixer or hand-held mixer, baking sheet, parchment paper, cooling rack.
Cookery ingredients needed:
All-purpose flour: 3 cups; egg yolks: 4; unsalted butter: 1/2 cup; salt: 1/4 tsp; baking powder: 1 tbsp; granulated sugar: 1/4 cup. Not pictured: 8 tbsp cold milk (I used skim).
In a large bowl, mix the dry ingredients: flour, salt, baking powder and sugar. Whisk and set aside.
In a standing mixer, beat the butter until creamy. Add the yolks to the butter and continue beating until all is incorporated.
To the butter/yolks mixture, add the dry ingredients and knead with your hands inside the bowl.
I noticed that the dough was hard to work with, and it didn’t hold together. I used cold milk to solve this problem, adding one tablespoon at a time, and checking between each tablespoon for the dough’s consistency. In total I added 8 tablespoons until the dough held together. Knead the dough in the bowl until both the dry and wet ingredients are incorporated, and the dough is smooth and dense.
Lay out the dough onto a floured counter and divide it into small balls, about the size of Jawbreakers, or big bubble gum balls. This dough yielded me a total of 32 small dough balls. In order to braid the wreaths for the rosquitas, roll out two dough balls into long strings of about 10 centimeters long.
Braid the two strands overlapping one over the other to form a rope-like shape. Form a circle and pinch the ends to close it. You have made a rosquita!
Lay out your rosquitas on a baking sheet lined with parchment paper and bake in a 350F oven for about 20 minutes, until the rosquitas are golden.
When they are done, let them cool off on a wire rack. I had to test the finished product. Don’t judge.
Enjoy your rosquitas de mantequilla with some Nutella or some fruit jam. I love eating my rosquitas with a cold glass of milk, but these make for the perfect tea time treats. ¡Buen provecho!