¡Míralas, míralas! Rosquillas de Alcalá ¡El Dulce de Yema del s.XVI Que Aún Hoy Sigue Enamorando!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

anise extract

🥗Healthier: fennel seeds

💰Cheaper: vanilla extract

Fennel seeds offer a similar flavor profile at a lower cost.

Divide the first sheet of puff pastry into two equal parts.

Divide the second sheet of puff pastry into two equal parts.

Brush one half of the first pastry sheet with beaten egg.

Carefully place the other half of the pastry sheet on top, aligning the corners.

Brush the top of the second half with beaten egg to help layers stick together.

Take one half of the first pastry and place it on top to form a third layer, then brush again with egg.

Place the fourth half on top without brushing it with egg.

Roll out the layered pastry gently to unite the layers.

Use a 6 cm round cutter to cut out circles from the pastry, dusting the cutter with flour to prevent sticking.

Place the circles spaced apart on parchment paper on a baking sheet.

Use a pastry tip to mark the center of each circle and remove the inner part of the dough.

Bake the pastries in a preheated oven at 200°C for 15 minutes until golden brown.

Remove from the oven and let cool on a rack until manipulable.

Prepare a simple syrup by combining 125 g sugar and 80 ml water in a saucepan over low heat.

Cook the syrup until it reaches 118°C, then remove from heat and let it rest for a couple of minutes.

In a bowl, mix four large egg yolks without beating them.

Slowly incorporate the syrup into the yolks in a thin stream while stirring continuously to prevent curdling.

Strain the mixture into a clean saucepan to remove any solid egg remnants.

Cook the mixture over low heat, stirring constantly until it thickens slightly.

Transfer the mixture to a small bowl or low glass that fits a pastry inside.

Dip each pastry into the cream until covered, then drain excess and place on a rack.

Let the pastries drain on the rack for at least one hour to cool.

Prepare the final glaze by mixing 125 g powdered sugar with 30 ml water until well combined.

Heat the glaze in the microwave at 750 W for 20 seconds to warm it up and make it more fluid.

Dip the pastries into the glaze one by one and return them to the rack to let excess drip off.

Let the pastries dry for a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens