Estas roscas son tradicionales en toda Castilla y León, son
típicas de la semana santa pero ahora se pueden degustar todo el año.
La receta que os traigo es de Tierra de Campos y ya se
sabe que en cada zona la receta puede variar un poco. Unas roscas secas y
duras, muy duras. A Miguel le encantan y siempre que vamos a mi pueblo
compramos unas pocas cuando pasamos por Medina de Rioseco.
Ingredientes:
660 gr de harina
4 huevos
50 ml de orujo
125 gr de azúcar
100 gr de manteca
Ese
eséncia de limón
1 huevo para pincelar
Mezclar todos los ingredientes en un bol hasta conseguir una
masa que no se pegue en las manos. Coger un trozo de masa y formar un rulo
darle forma de O y poner sobre la bandeja del horno con papel de hornear, pincelar con el huevo batido. Calentar el
horno a 190º, meter las rosquillas
durante 20 minutos, hasta que estén bien doradas.
Sacar y dejar enfriar, mejor de un día para otro.
Deliciosas solas o acompañadas de un
café o una copa de aguardiente arreglado.
Espero que os gusten, besines.
Que ricas, estas mojaditas en leche caliente son una autentica delicia, besos
ResponderEliminarSofía
unas rosquillas buenisimas, ademas seguro que adictivas imposible comer solo una! bicos
ResponderEliminarMe encantan este tipo de rosquillas aunque sean duras, pero tienen un sabor especial. Besos y feliz finde
ResponderEliminarMe encantan y nunca me habia planteado hacerlas en casa. Yo las suelo comprar en las Clarisas de Valladolid. Un beso
ResponderEliminarQue delicia! adoro las rosquillas, y estas tienen una pinta...
ResponderEliminarsi, son muy ricas estas rosquillas, y a tí te han quedado vamos... impresionantes!
ResponderEliminarNunca he probado estas rosquillas, pero tienen una pinta impresionante, como aquí no las encontraré y tu tierra me pilla lejos tendré que hacerla. Ya te contaré qué tal. Bs
ResponderEliminarPero qué buena pinta!!!! Me encantan este tipo de rosquillas pero en especial éstas nunca las había visto! Orujo? Tienen que estar exquisitas! Ideales para una merienda en invierno!
ResponderEliminarMe llevo tu receta y me quedo como seguidora: no conocía el blog pero me han encantado todas tus recetas!
Un beso!
www.puntodenieve.blogspot.com
Bienvenida a mi blog. Muchas gracias
Eliminarjo que ricas se ven!!!!, quien pudiera coger alguna!! un besito Rocio
ResponderEliminarUf, qué pinta. A mí me encantan este tipo de pastas, y si llevan algún aroma cítrico mucho mejor, qué ricas. Lo del orujo también le tiene que ir fenomenal. Saludos!
ResponderEliminarEn mi pueblo (que también pertenece a Tierra de Campos) se llaman rosquillas de "trancalapuerta" y lo escribo todo junto, porque realmente se dice así, todo seguido (jeje) y se elaboran con una receta bastante similar (cambia alguna cosilla), pero la forma es diferente, las hacen con forma de tiradores de las puertas antiguas (de ahí el nombre de tranca la puerta). Y están buenísimas, a ver si me animo y las hago yo en casa. Sé que mi madre las hacía, pero yo nunca lo he intentado. Rocío, eres una artista y me encanta y me llega al corazón cuando rescatas estas recetas tan tradicionales. Bsitos
ResponderEliminarMe las llevo!!! jjjj aunque no creo que quede ninguna...como buena Palentina estoy deseando prepararlas en mi casa.....gracias! Bss
ResponderEliminarPatricia desde http://thyellowkitchen.blogspot.com.es/
Te aseguro que las haré, tienen una pinta fantástica.
ResponderEliminarEspero que te gusten, ya me contarás. Bss
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