Roscos de semana santa de cadiz

Roscos de semana santa de cadiz

cocina

roscos or rosquetas de cádiz. easter recipe

Roscos are one of the many traditional Easter sweets in Andalusia, where they are also called rosquetes. There are many types of roscos, but the recipe that today we show you is the one of the roscos or rosquetes de Cádiz. A snack that withstands fashions and the passage of time with elegance, which can be found in many bakeries in the south of our country these days.

The roscos or rosquetes de Cádiz are very simple to make and, although I have made the dough with Thermomix, they can also be made without the robot. They take very little effort or time and the ingredients required are basic and, quite possibly, you have them at home. If so, I encourage you to try them today and judge for yourselves.

Without thermomix. heat the oil and the peel of half a lemon in a saucepan over moderate heat for five minutes. Remove the lemon peel and discard it. We add the anise seeds to the oil and let it cool for about 15 minutes while we infuse it.

roscos de semana santa (holy week donuts)

Roscos are one of the many traditional Easter sweets in Andalusia, where they are also called rosquetes. There are many types of roscos, but the recipe we show you today is that of the roscos or rosquetes de Cádiz. A snack that withstands fashions and the passage of time with elegance, which can be found in many bakeries in the south of our country these days.

The roscos or rosquetes de Cádiz are very simple to make and, although I have made the dough with Thermomix, they can also be made without the robot. They take very little effort or time and the ingredients required are basic and, quite possibly, you have them at home. If so, I encourage you to try them today and judge for yourselves.

Without thermomix. heat the oil and the peel of half a lemon in a saucepan over moderate heat for five minutes. Remove the lemon peel and discard it. We add the anise seeds to the oil and let it cool for about 15 minutes while we infuse it.

buns of arcos de la frontera, sweet of holy week,super

In a province with so much history – and more than 300 Brotherhoods and Brotherhoods – the Holy Week has sifted all the events and in it is reflected from the late Christian conquest of Al-Andalus to the flight from Gibraltar.

Since 1488 As in all Andalusia, the Holy Week is characterized by the succession of processions of the different brotherhoods from Palm Sunday to Easter Sunday, some as old as that of the Mayor Dolor of Jerez, founded by sappers, shoemakers and tanners in 1488 or that of the Veracruz of Cadiz that dates from 1566 and others as multitudinous as that of La Palma that counts in the capital with more than 3,000 brothers.

Art Holy Week in the province of Cadiz is also a great artistic manifestation. Ancient and of great historical value, gold and silver work and trousseau of the images, exquisite floral decorations and, of course, the embroidery that adorns the dresses and mantles of the Virgins, as well as the insignias of the Brotherhoods.

typical roscos de semana santa cádiz san fernando la

The resulting dough is somewhat sticky. I have kneaded them by hand but you can use a Kitchen Aid type food processor to finish before and not pringaros hands, but I tell you, and you will see in the video that the dough is handled superbly. After kneading, so that it is easier to make the donuts, keep the dough in the refrigerator for at least half an hour, as if you leave it overnight, so that the dough takes consistency, and we make the donuts without problem.

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