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São Jorge Sweets

São Jorge Boiled Rosquilhas

Boiled rosquilhas from São Jorge in the Azores: rings of egg, flour and aguardente dough, first boiled in water and then baked in the oven until golden.

Makes
30 pieces
Prep
1h
Cooking
45 min
Waiting
30 min
Difficulty
Medium

Boiled rosquilhas, also called aguardente rosquilhas, are a traditional São Jorge sweet made with very little sugar. The name comes from the way they are made: a dough of eggs, flour and aguardente (Portuguese brandy) is shaped into rings, which are first boiled in water and only then baked.

Traditionally they go into a wood-fired oven once they have cooled completely.

Method

  1. Beat the eggs well in a large bowl.

  2. Add the butter and sugar and keep beating.

  3. Add the aguardente and mix.

  4. Work in the flour gradually until the dough is firm and dry; if it stays soft, add a little more flour.

  5. Take pieces of dough, knead them well and shape them into rings.

  6. Using scissors, make three snips around each ring to form three points.

  7. Bring a wide pan of water to the boil and lower in the rosquilhas a few at a time.

  8. When they sink, nudge them gently with a wooden spoon until they float, then lift them out with a slotted spoon.

  9. Spread the rosquilhas out on a cloth and leave them to cool completely.

  10. Arrange them on a baking tray and bake in a very hot oven for about 20–25 minutes, until golden.

Tips

  • Use a good-quality aguardente; a grape brandy or grappa-style spirit works.
  • Boil only a few rosquilhas at a time so the water keeps boiling.
  • In a home oven, bake them on the middle shelf at about 200 °C and keep an eye on the colour.
  • There are also sweeter, richer versions with more eggs, sugar and butter and some lemon zest.
  • Store them in a closed tin.

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