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Rosquillas Hondureñas

The Quirky Foodster Team

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Ingredients

  • 300 g (2.5 cups) masa harina
  • 150 g (1.5 cups) grated hard cheese (queso seco)
  • 80 g (6 tbsp) butter, softened
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 60 ml (1/4 cup) milk, as needed

Method

  1. Combine masa harina, cheese, baking powder and salt in a bowl.
  2. Rub in the softened butter until the mixture resembles coarse crumbs.
  3. Add the egg and enough milk to bring the mixture into a firm, workable dough.
  4. Roll small portions of dough into ropes and join the ends to form little rings.
  5. Arrange on a baking tray and bake at 190°C (375°F) for 18-20 minutes until firm and lightly golden.
  6. Cool completely on a wire rack before serving; they crisp further as they cool.

Introduction: Small, crisp corn-and-cheese rings shaped by hand and baked until firm, rosquillas are a beloved companion to afternoon coffee across Honduras, especially in the western highlands around Gracias and Santa Rosa de Copán, where household bakers have made them for generations.

Cultural Background: Small, crisp corn-and-cheese rings shaped by hand and baked until firm, rosquillas are a beloved companion to afternoon coffee across Honduras, especially in the western highlands around Gracias and Santa Rosa de Copán, where household bakers have made them for generations.

Tips: Keep the rings a uniform size so they bake evenly and all reach the same crisp texture.

Variations: A touch of achiote can be added for a golden-orange tint traditional in some households.

Storage: Store in an airtight container at room temperature for up to a week.

Reheating: No reheating necessary; they are meant to be served crisp at room temperature.

Nutrition: Approx. 120 kcal, 4 g protein, 6 g fat, 13 g carbohydrate per rosquilla.

FAQs:

Q: Why are my rosquillas soft instead of crisp?

A: They likely need a few more minutes in the oven, or need to cool fully — they firm up as they cool.

Q: Can I substitute the cheese?

A: A dry, salty cheese like Cotija is a reasonable substitute for queso seco.

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