The rosquete tucumano is a classic Argentine sweet, similar to donuts, very popular in the northern part of the country. To prepare it, a dough is made with flour, egg yolks, fat, yeast, and anise; it is cut into portions, the ends are joined to form rings, and then baked. It is finished with a sweet meringue that hardens when briefly baked. A traditional delight worth savoring.
In the kitchen, flour, egg yolks, fat, yeast, anise, and sugar are combined to create the traditional tucumano rosquetes.
The dough is carefully rolled out, cut into pieces, and skillfully shaped to give the iconic rings.
Finally, they are topped with a soft meringue that is baked until it acquires a delicately crispy texture.
Rosquete Tucumano
Ingredients
1 kilogram of Wheat flour
4 Egg yolks
1 tablespoon of Pork fat or lard
½ tablespoon of Fresh yeast
4 tablespoons of Sugar
Anise
Water
Meringue
4 Egg whites
300 grams of Sugar
Preparation
Step 1 : To prepare these delicious rings with meringue, **follow these steps:**
Step 2 : On a surface, place the flour and make a volcano-shaped hollow in the center.
Step 3 : Add the egg yolks, fat, yeast, anise, and sugar, mixing lightly.
Step 4 : Pour water into the hollow and knead until obtaining a smooth dough.
Step 5 : Roll out the dough into a long churro shape and let it rest for a few minutes to leaven.
Step 6 : Cut portions of the dough roughly the size of a palm, join the ends to form rings, and place on a greased baking sheet.
Step 7 : Bake in a preheated oven at 190°C for approximately 20 minutes.
Step 8 : To prepare the meringue, separate the egg whites from the yolks and beat the whites with the sugar until stiff peaks form.
Step 9 : Once the meringue is ready, brush the cold rings with it and bake again at high temperature for 5-10 minutes, until the meringue slightly hardens.
Preparation (simple version)
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