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Rosquillas somoteñas
Corn and cheese rings
Rosquillas somoteñas: crunchy corn and cheese rings from Somoto, Madriz
Somoto, a small town in Madriz near the Honduran border, bakes these little rings of corn dough and dry cheese by the thousand in wood-fired ovens, and Nicaraguans buy them in bags to dunk in black coffee mid-morning. They are savoury, crumbly and very crunchy, with a toasty corn flavour and a salty bite of cheese. Bakers often use lard; this vegetarian version uses butter, and since queso seco is usually made with animal rennet, choose a vegetarian hard cheese if needed. Underbaking is the mistake to watch for: rosquillas should be dry and hard all the way through, not soft like a biscuit. Chef's tip: grate the cheese on the finest side of the grater, or the dough cracks when you shape the rings.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 14 oz masa harina
- 9 oz dry salty cheese (queso seco)very finely grated; vegetarian if needed
- 3 ½ oz buttersoft
- 2 eggs
- ¾ cup whole milkplus a little extra
- 1 tsp baking powdergluten-free
- 1 tbsp sugar
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Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and line two baking trays.
Step 2: In a large bowl rub 3 ½ oz butter into 14 oz masa harina with your fingertips until it looks like damp sand. Mix in 9 oz dry salty cheese (queso seco), 1 tsp baking powder and 1 tbsp sugar.
5 minStep 3: Beat 2 eggs with ¾ cup whole milk and work into the dry mix to a smooth, firm dough that doesn't crack when you bend a piece. Add milk a spoonful at a time if it crumbles. Rest for 10 minutes.
10 minStep 4: Roll walnut-sized pieces into ropes as thick as a pencil, about 12 cm long, and join each into a ring. Press the join firmly and lay them on the trays.
Step 5: Bake for 25–30 minutes, swapping the trays halfway, until deep golden underneath and pale gold on top. Snap one open: it should be dry and crisp right through.
30 minStep 6: Cool completely on the trays, where they harden further. Keep in an airtight tin for up to 2 weeks.
10 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rosquillas somoteñas take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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