Rosquitas de Manteca
These are a favorite Peruvian snack, especially when you are traveling, because they are sold in most gas stations. The flavor is delicate, and they have a crispy texture. This recipe is easy and fun to make.
Serves: 30Hands-on: 45 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 3 cups enriched flour
- 1 cup confectioners' sugar
- ½ tsp. salt
- ¾ cup melted vegetable shortening
- 1 tsp. aniseed
- ¼ cup water
- 1 egg, beaten
- Sift the flour, sugar, and salt into a bowl and make a well in the center. Add the shortening, aniseed, and ¼ cup water. Knead with your hands until mixture forms a soft dough. Cover with a cloth and let it rest for 15 minutes.
- Preheat the oven to 325°F. To make the rosquitas, roll two small parts of the dough (the size of a walnut) with your hands, making two ropes, about ½-inch wide. Join the ends of both ropes and intertwine, making a braid. Finally, seal the ends to make a ring shape. The size of the rosquitas should be between 2–3 inches wide.
- Place the rosquitas on a greased and floured baking sheet and brush lightly with beaten egg. Bake for 15–20 minutes, or until they are lightly golden. Cool on cooling racks.
- Store in a container with a tight-fitting lid.