Orange-Infused Rounds Mexican Recipe

Orange-Infused Rounds Mexican Recipe

Ingredients

Recipe for:Rrosquillas deNnaranja

Makes 2½ to 3 DOZEN

• 2 cups all-purpose flour, plus a little extra for rolling
• 1½ tablespoons baking powder
• 9 tablespoons unsalted butter, at room temperature
• 1½ cups sugar
• 3 eggs, separated
• 1 tablespoon grated orange zest
• ½ cup sugar plus 1 teaspoon freshly ground canela

Method

1. In a large bowl, combine the flour and baking powder
2. Beat the butter with a wooden spoon or in a mixer using the paddle attachment for a couple of minutes
3. Add the sugar and beat until light and fluffy
4. Add the egg yolks one at a time, then add the orange zest
5. Scrape down the sides of the bowl and beat until thoroughly combined
6. Gradually add the flour mixture and beat until incorporated
7. Knead on a lightly floured surface until a smooth and uniform dough is formed, 3 to 5 minutes
8. Using your hands, roll out pieces about 5 inches long and ½ inch thick, starting in the center and rolling outward so that the pieces are evenly thick
9. Connect one end of each piece to the other, making a ring, and place on a parchment paper-lined baking sheet at least 1 inch apart (they will spread a little)
10. Refrigerate until firm to the touch, 10 minutes or so
11. Meanwhile, preheat the oven to 350°F
12. Beat the egg whites lightly with a fork, brush the tops of the rosquillas, and carefully dip the tops into the cinnamon-sugar mixture
13. Bake until they are lightly golden around the edges, 10 to 15 minutes, and transfer to a wire rack to cool
14. These are best the day they are made

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