Recipe: Rosquillas Olanchanas with Sourdough and Whole Wheat Flour

"That weird cookie that isn't sweet" is what I would always think when I was a kid. I just wanted sugar, like anyone else, so rosquillas were last on my list to eat when I was young. But as I got older, the distinct salty taste of rosquillas began to hit home. I have to warn you about these: they are really addicting. The crunch, when eaten alone, will cause you to probably eat more than a handful. When soaked in coffee, you'll probably end up eating these every time you drink coffee. Nothing wrong with either of these options, but make sure you bake enough to tide you down.

Here Is What You Need:

1000 grams masa harina

1000 grams queso fresco

200 grams mature sourdough starter (no levain build, just ripe mature starter that is past it's peak).

2 eggs

100 grams sugar

100 grams melted butter

10 grams Salt

Water as needed

Here Is What You Need To Do:

  1. Combine all ingredients into a large bowl and mix until lumpy. Turn out onto the counter top and knead until it comes together. The dough will feel a bit course and dry, so you can add splashes of water as needed until it comes together.

  2. Let the dough rest on the counter for 1 hour.

  3. Divide the dough into 20 pieces and roll them into a ball. Let the balls of dough rest for 20 minutes.

  4. Roll each ball into a small log, and then shape into a circle. Place on a sheet pan lined with parchment paper.

  5. Preheat your oven to 375f and bake the rosquillas for 20-25 minutes or until golden.

  6. Enjoy these alone, or soaked in coffee.

827 views2 comments