Roscos de vino are typical Christmas sweets in the form of a doughnut; with a dough similar to polvorones and mantecados, although somewhat firmer and not as sandy. They are so called because sweet wine is among their ingredients. They have a characteristic snowy touch thanks to the outer layer created by the powdered sugar batter. Besides, they are very easy to make and can last for weeks if they are kept in an airtight jar; so it is the perfect sweet for these holidays.
On the other hand, roscos de vino are traditional in Málaga and some areas of La Mancha. In Málaga, they are one of the most outstanding products of its confectionery; they can be enjoyed all year round. Moreover, the quality of the D.O. wines of Málaga explains why this sweet is so popular there; you can choose from a Moscatel to a Pedro Ximénez. In this way you can prepare some roscos de vino with traditional and quality ingredients.
Ingredients for the roscos de vino:
- 300 g of flour
- 120 g of lard at room temperature
- 120 ml sweet wine or muscatel
- 40 g sesame or sesame seed
- 60 g of powdered sugar
- 1 teaspoon of aniseed liqueur
- Half a teaspoon of powdered cinnamon
- Powdered sugar to coat roscos de vino
Directions:
- Preheat the oven to 160ºC with heat up and down, without air.
- To prepare the dough for the roscos de vino, mix the flour with the sesame and put it on a baking tray with paper, spreading it evenly.
- When the oven is hot, put the tray in and leave it for about 20-25 minutes until the mixture is toasted. Stir from time to time, making sure it does not get burnt. Take out the tray when the flour is toasted and let it cool down.
- Then pour the cooled mixture into a large bowl and work it with your hands to remove any lumps. Add the cinnamon and powdered sugar and continue mixing with your hands.
- Then add the lard together with the sweet wine and the anise. Mix everything well until it integrates. Do not knead, but compact it so that it is uniform.
- Heat the oven to 180ºC with heat up and down. Meanwhile, place the dough on parchment paper and, with the help of a rolling pin, roll it out evenly, leaving a thickness of 1 or 1.5 centimetres. Then make circles with a round mould and make holes in the centre with another smaller mould. Use the leftover cuts to join them together and stretch the resulting dough again to make more roscos de vino.
- Place all your roscos on the baking tray, put them in and leave them for 12-15 minutes, until they are golden. Once they are ready, leave them to cool on the tray itself and dip them in powdered sugar to give them their traditional colour. All that remains is to serve them and enjoy this Christmas sweet.
