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

Serves: 30


  • 3 cups enriched flour
  • 1 cup confectioners' sugar
  • 1⁄2 tsp. salt
  • 3⁄4 cup melted vegetable shortening
  • 1 tsp. aniseed
  • 1⁄4 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 1⁄4 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 1⁄2-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 to 3 inches wide.
  • Place the rosquitas on a greased and floured baking sheet and brush lightly with beaten egg. Bake for 15 to 20 minutes, or until they are lightly golden. Cool on cooling racks.
  • Store in a container with a tight-fitting lid.