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Roscos of wine and oil

Masses35 minutes30 people
1/52/53/54/55/5 (11 votes)
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By Ascen Jimenez

Roscos of wine and oil

I think it is the simplest pastry recipe that I have shared with you: some wine and oil donuts whose dough is made in less than two minutes.

The other day my mother told me that I had to try some delicious and easy donuts, which were made with a dough without eggs and without sugar, and that they were not fried either, oven. I wrote down the ingredients, I adapted it to the Thermomix and let's get to work!

The result ... the one you see. My mother was right about everything, although I would call them donuts instead of donuts (because of their taste they remind me more of the oil buns or to the wine rolls than to the donuts that I have always eaten). But hey, that's the least of it.

To make them I used a pasta cutter that I bought a few years ago. If you don't have something similar, you can make donuts using the Thermomix cup or a glass to make the big circle and an apple corer for the small hole.

Oh, and remember what I told you about citrus skins in the post of the muffin. If you have frozen the zest it will be all even faster.

Encourage yourself to try them and tell me.

Roscos of wine and oil

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They are made in a moment, with very few ingredients that we also have at home for sure, and the best thing is, they are delicious. Suitable for those allergic to eggs.

Roscos of wine and oil
  • Ascen Jimenez
  • Recipe type: masses
  • Rations: 30
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 125 g of white wine
  • 250 g of sunflower oil
  • Scrape of an orange or a lemon (at your choice depending on what you like the most or what you have at home) - better if they are organic
  • Juice of 1/2 lemon or 1/2 orange
  • 1/2 envelope of chemical yeast, Royal type (8 g)
  • 500 g of pastry flour
  • Icing sugar to coat the donuts once they are made

Preparation

  1. If we do not have icing sugar, we start by making it by putting normal sugar in the glass and crushing a few seconds at speed 5-10. We take out and reserve.

  2. If we do not have the grated citrus peel, now is the time to do it. To do this, we peel the fruit -look, without the white part-, put it in the glass and crush a few seconds in progressive speed 5-10.

  3. Now we start with the recipe itself. We put the wine, the oil, the juice and the scrape in the glass and we program 30 seconds, 37º, speed 3.

  4. We add the flour and the 1/2 envelope of yeast. We mix 10 seconds, speed 3. Then we program 1 minute, glass closed, spike speed.

  5. And we already have the dough. Now we put it on a smooth surface, stretch it a little with the roller to get a not very fine plate (between 0,5 and 1 cm thick) and cut as we prefer. You can even make cookies instead of donuts, using the typical heart-shaped pasta cutters, flower cutters ... Another option: without having to stretch the dough, we take portions, make balls and then we shape them into a donut.

  6. We are placing the donuts on baking trays covered with baking paper. We put in the oven already preheated to 180º for 20 or 25 minutes.

  7. When we take them out we let them cool a little bit so as not to burn ourselves and we coat them with icing sugar.

  8. Enjoy them!

Equivalences with TM21

More information - Muffins


Discover other recipes of: Egg intolerant, Dough and Bread

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  1.   ascenjimenez said
    ago 12 years

    That's great! Let's see what you think ...
    Kisses!

    Reply to AscenJimenez
  2.   Teva said
    ago 12 years

    Hello Ascen, I already made the donuts, and the truth is they are very good, I added 3 tablespoons of sugar to the dough and sprinkled them with sugar and cinnamon, and I will publish them on my blogs
    A hug ***

    Reply to Tesva
    1.    ascenjimenez said
      ago 12 years

      How nice Tesva! Also with these modifications they will be delicious. When you publish it, send us the link, okay? So we see how good they have been.
      Thanks for writing to us.
      Kisses!

      Reply to AscenJimenez
  3.   Paco said
    ago 12 years

    One question, when you put the donuts in the oven, do you have to turn them over at some point?

    Reply to Paco
    1.    ascenjimenez said
      ago 12 years

      Hello Paco,
      We do not turn them in baking, it is not necessary. I hope you like them -then tell us ... -.
      Kisses!

      Reply to AscenJimenez
  4.   ascenjimenez said
    ago 12 years

    How good that you like them! Thank you MªJe
    Kisses!

    Reply to AscenJimenez
  5.   ascenjimenez said
    ago 12 years

    They looked good on you, Tesva! Congratulations, also for your blog.
    Kisses!

    Reply to AscenJimenez
  6.   Mayra Fernandez Joglar said
    ago 11 years

    Please explain something more about the problem to see how we can help you.

    Thank you!!

    Reply to Mayra Fernández Joglar
  7.   Loli Doors said
    ago 11 years

    I made them today and it is so delicious

    Reply to Loli Puertas
    1.    Ascen Jimenez said
      ago 11 years

      How nice Loli! It is a sweet to keep in mind for this Christmas, right?
      Thanks for your comment.
      Kisses!

      Reply to Ascen Jiménez
  8.   Marilo said
    ago 8 years

    They have not come out rich for me, they have come out acidic and I don't know why, and also as polvorones, not as donuts with creamy dough. I did not like it, I had to throw it away.

    Reply to Marilo
    1.    Ascen Jimenez said
      ago 8 years

      Hi Marilo,
      I'm sorry you didn't like them and, above all, that you ended up throwing it away. They may have been sour from the lemon. Perhaps the lemon juice used tasted too strong ... Did you use the white part of the skin for the scrape? although that would make them bitter, not acidic ...
      A hug

      Reply to Ascen Jiménez