Sweet rosquettes

Sweet rosquettes

By
From
Cooking from the Heart
Makes
30
Photographer
Mark Roper

The dough in this recipe can be frozen for up to a month. Thaw it out before using.

Ingredients

Quantity Ingredient
4 eggs
1 cup sugar
1 tablespoon vanilla essence
1 tablespoon orange zest, grated
90g butter, melted
1/3 cup sunflower oil
4 cups self-raising flour
1 egg, beaten

Method

  1. Preheat the oven to 180°C.
  2. Beat the eggs and sugar using an electric mixer until the mixture is thick and creamy. While still beating, add the vanilla and orange zest, then the melted butter and the oil. Working by hand, slowly fold in the flour and ¼ cup cold water. Form the dough into a ball, cover with plastic wrap and allow to rest for 30 minutes.
  3. Cover two baking trays with baking paper. Take a small piece of the dough, then roll it on a floured board into a cylinder. Press together both of the ends to form a circle. Using damp hands, secure the closing of the circled by pressing the two ends on top of each other. Repeat with the remaining dough.
  4. Brush the rosquettes with the beaten egg and bake for 20 minutes, or until the top is slightly brown. When cool, store in an airtight container.
Tags:
Jewish
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