Best 2 Moms Portuguese Dry Rings Rosquilhas Secas Recipes

**Rosquilhas Secas: A Taste of Portuguese Tradition**

Embark on a culinary journey to Portugal with Rosquilhas Secas, a delightful treat that embodies the country's rich baking heritage. These dry rings, also known as Biscoitos de Rosca, are a staple in Portuguese households, often gracing tables during festive occasions and everyday indulgences alike. With their golden-brown exteriors and a dusting of cinnamon sugar, these crispy cookies offer a delightful balance of sweetness and spice. Our collection of recipes explores variations of this classic treat, catering to different dietary preferences and skill levels. Whether you're a seasoned baker or just starting your culinary adventures, we invite you to discover the delectable world of Rosquilhas Secas.

Let's cook with our recipes!

PORTUGUESE DRY RINGS (ROSQUILBAS SECAS)

Portuguese Dry Rings (Rosquilbas Secas) image

This portuguese cookie is my mothers recipe. Twice baked, they are a cookie with a tender crunch. If you don't have time to roll them all out, simply wrap the dough in plastic wrap and keep it in the refigerator for up to several days.

Provided by Chef Gorete

Categories Dessert

Time 2h30m

Yield 6-8 dozen

Number Of Ingredients 6

Ingredients

7 cups all-purpose flour
2 cups sugar
8 large eggs, room temperature
1 lb butter, softened
2 teaspoons baking powder
2 lemons, rind of

Steps:

Beat the eggs and sugar together for a couple of minutes. Add the lemon rind, softened butter and baking powder and beat until the butter is combined. Add the flour and mix well. Cover the dough and refrigerate overnight.
Preheat the oven to 350°F.
Remove the dough from the refrigerator. Using a spoon, scoop walnut-sized pieces of dough. Roll the dough into 1/2 inches thick, 6-inch ropes. Press the ends firmly together, forming a ring. Stretch the rings slightly to open the centre of hole. (These can also be made into twists by folding the length of the rolled dough in half, then twisting a few times).
Place cookies on an ungreased baking sheet, 1-1/2 inches apart. Reduce oven temperature to 300 F, and bake the rings for 20 minutes, or until they have colour.
Once all of the cookies have been baked, place the baked cookies on a large baking sheet, piling up the cookies if necessary. Reduce the oven to 150 F and return the cookies to the oven for approximately 30 minutes or until crispy and golden in colour.

MOM'S PORTUGUESE DRY RINGS (ROSQUILHAS SECAS)

Mom's portuguese DRY RINGS (Rosquilhas secas) image

Mom use to make this for Christmas,or just a special gathering, boscouitos da vavo lidia. Since them this recipe has been passed down to all of her 12 children,and now i'm showing my grand children how to do it. They love to take a piece dough and roll it and twist cross .NOTHING BUT PURE LOVE AND MEMORIES THROUGH THE...

Provided by maria maxey

Categories Other Appetizers

Time 1h50m

Number Of Ingredients 8

Ingredients

2 pkg active dry yeast
1/2 c water, 110*hot
1 c milk
1 c butter, softened
3 Tbsp sugar
2 large eggs,room temp.
add a pinch of sugar to yest,and dissolve.
5 1/2 c all-purpose flour.

Steps:

1. IN A SMALL cup,dissolve yeast in water and the pinch of sugar stir and set aside. MEANWHILE ,combined the milk with the butter and sugar in a 1 quart saucepan. PLACE over medium-low heat until butter is melted and sugar is dissolved.
2. BEAT the eggs in large bowl. GRADUALLY whisk in the hot milk. Mix in 2 cups of flour. ADD the dissolved yeast and enough of the remaining flour,(3to 3 1/2 cups). TO form medium- texture dough.
3. KNEAD in the bowl until smooth and elastic,about 10 minutes..COVER well and set aside in a warm place to rise,until double in size,about 2 hours.
4. PUNCH,punch down and let the dough rise once more until it doubles.
5. PREHEAT OVEN TO 350* WHEN the dough is ready, an indentation should remain in the dough after,lightly pressing with your finger. PINCH off walnut- sized pieces of dough. USING the gentle hand,roll them into balls, then into 1/2- inch thick,6- inch ropes. PRESS the ends firmly together.FORMING a ring, stretch the rings slightly to open the center hole.
6. PLACE on a parchment - lined or lightly greased baking sheet,1 1/2 inches apart. PLACE in the preheated oven. BAKE THEM AT 350 for15 minutes.REDUCE the temp . to 300 * and continue to bake until the rings start to color. REDUCE oven to 250* and continue to bake for 1 hour more. WHEN done let the cookie rings stay in the oven until they dry out.MAKE SURE TO CHECK ON THEM AND NOT TO OVER BROWN THEM THEY SHOULD BE CRISP,AND DRY,NOT HARD AND OVER BAKED.
7. TIP or (variation )You can dress the rings up with sugar glaze. Combine 3 cups confectioners sugar and 1/2 water until smooth.ADD 1/2to 1 tablespoon of flavor.Either vanilla or lemon extracts. IT makes about 3 dozens. AND THEN SHARE AND PASS IT AROUND THE TABLE ,CUP OF TEA OR MILK. Memories all coming back again me as a kid rolling the .Rosquilhas secas.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your rosquilhas.
Don't overwork the dough. This will make the rosquilhas tough. Mix until the ingredients are just combined.
Chill the dough for at least 30 minutes before rolling and cutting. This will make the dough easier to work with and will help prevent the rosquilhas from spreading too much in the oven.
Use a sharp knife to cut the dough. This will help prevent the edges of the rosquilhas from being ragged.
Bake the rosquilhas until they are golden brown. This will ensure that they are cooked through.
Let the rosquilhas cool completely before storing them. This will help prevent them from becoming soft.

Conclusion:

Rosquilhas secas, or Portuguese dry rings, are a delicious and easy-to-make treat. They are perfect for any occasion, and can be enjoyed by people of all ages. With a few simple tips, you can make perfect rosquilhas every time. So next time you're looking for a sweet snack, give this recipe a try. You won't be disappointed!