Rosquillas Fritas

These doughnuts are served at holiday celebrations. Toss them in a cinnamon-sugar mixture when they're still warm if you like.

Serves: 24Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 24


  • 2 tsp. active dry yeast
  • 1⁄4 cup warm water
  • 1⁄2 cup unsalted roasted almonds
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1⁄4 cups sugar
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. almond extract
  • 2 Tbsp. butter
  • 1⁄4 cup whole milk
  • 4 cups vegetable oil


  • Dissolve the yeast in the warm water. Chop the almonds into small pieces.
  • Mix the eggs with half of the flour, the sugar, dissolved yeast, almonds, baking soda, salt, cinnamon, almond extract, butter, and milk. Beat until the dough begins to thicken. Add the remaining flour and mix well. If the dough is not stiff enough to knead, add more flour, 1⁄4 cup at a time.
  • Flour a flat surface and remove the dough from the bowl. Knead the dough until it is pliable and smooth. Roll out the dough about 1⁄2 inch thick and cut into doughnut shapes.
  • Pour the vegetable oil into a medium-sized skillet. The oil should be about 2 inches deep. Heat to about 370°F.
  • Put 2 to 3 fritas in the hot oil at a time. Fry for 2 to 3 minutes or until golden brown. Flip and fry for 2 to 3 minutes on the other side. Place on paper towels to absorb the excess oil.