-
View
Rosquillas en Miel is a treasured Honduran dessert that evokes feelings of warmth and nostalgia.
Often enjoyed during Holy Week and other special occasions, this dish combines the rustic charm of corn based doughnuts with the rich sweetness of a spiced syrup.
It’s a dessert that embodies the flavours of tradition, bringing families together to celebrate their culinary heritage. Simple yet deeply satisfying, Rosquillas en Miel captures the heart of Honduran culture with every bite.
What Is Rosquillas en Miel?
Rosquillas en Miel is a traditional Honduran dessert made from rosquillas, which are small, ring shaped corn doughnuts, soaked in a luscious syrup made from panela (unrefined cane sugar), water, and spices such as cinnamon and cloves.
The dish is served warm, allowing the syrup to fully infuse the doughnuts, creating a delightful balance of textures and flavours.
This dessert is more than just a sweet treat; it’s a symbol of connection and festivity in Honduras. Its most commonly prepared during Semana Santa (Holy Week), when families come together to enjoy this time-honoured dish.
Its rich, syrupy sweetness and fragrant aroma make it a perfect accompaniment to the slower, reflective pace of the season.
Ingredients and Taste
The ingredients of Rosquillas en Miel are straightforward, yet their combination creates a truly unique culinary experience. The rosquillas are made from a dough of corn masa, queso seco (a salty, crumbly cheese), eggs, and sometimes lard.
The dough is shaped into small rings and baked until golden and firm. These doughnuts have a subtle, savoury flavour that contrasts beautifully with the syrup.
The syrup, or miel, is the heart of the dish. Made from panela, water, and warming spices like cinnamon, cloves, and occasionally allspice, it’s simmered until thick and aromatic.
As the rosquillas soak in this syrup, they soften slightly, absorbing the rich flavours while maintaining a satisfying chewiness.
The taste is a harmonious blend of sweet and savoury, with the syrup’s caramel like depth complementing the earthy notes of the corn masa.
The queso seco adds a subtle saltiness that cuts through the sweetness, making each bite wonderfully balanced. The warm spices elevate the dish, infusing it with a comforting aroma that lingers long after the last bite.
A Taste of History
The origins of Rosquillas en Miel are deeply rooted in Honduran culinary traditions, with influences from both Indigenous and Spanish cuisines.
Corn, a staple crop of Mesoamerica, forms the base of the rosquillas, reflecting the enduring influence of pre-Columbian food ways.
The addition of queso seco and the method of baking suggest a blend of indigenous techniques and European ingredients introduced during colonization.
The syrup, with its use of panela and aromatic spices, highlights the global nature of Honduran cuisine, reflecting the legacy of the sugar trade and the introduction of spices from Asia and the Caribbean.
Over generations, these elements came together to form a dessert that is as culturally rich as it is delicious.
Honduran Rosquillas en Miel Recipe
Serves: 4 people
Ingredients:
For the Rosquillas (Corn Doughnuts):
- 2 cups corn masa harina (corn flour)
- 1 cup grated queso seco (dry cheese) or Parmesan cheese
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup milk (adjust as needed for consistency)
- Pinch of salt
For the Miel (Syrup):
- 1 1/2 cups panela (or dark brown sugar)
- 1 cup water
- 2 cinnamon sticks
- 4 cloves
- 1 star anise (optional)
- Zest of 1 orange
Directions
To begin, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the masa harina, grated cheese, and a pinch of salt. Use your hands or a spoon to mix the dry ingredients thoroughly, ensuring the cheese is evenly distributed.
Add the egg and melted butter to the dry mixture. Gradually pour in the milk, kneading the dough with your hands until it comes together. The dough should be firm yet pliable, similar to playdough. If it feels too dry, add a tablespoon of milk at a time until the desired consistency is achieved.
Pinch off small portions of dough and roll them into balls about 1.5 inches in diameter. Flatten each ball slightly and use your thumb or a small round object to create a hole in the centre, forming a doughnut shape.
Arrange the shaped doughnuts on a parchment lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until they are golden and firm to the touch. Alternatively, you can fry the doughnuts in hot oil (about 350°F/175°C) for 2-3 minutes per side until golden brown.
While the rosquillas bake, prepare the syrup. In a medium saucepan, combine panela, water, cinnamon sticks, cloves, star anise (if using), and orange zest. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the panela.
Reduce the heat to low and let the syrup simmer for 10-15 minutes. Allow the flavours of the spices to infuse while the syrup thickens slightly. Strain the syrup to remove the spices and zest, then return it to the pan and keep it warm on low heat.
Once the rosquillas are done, remove them from the oven and let them cool for a few minutes. Carefully place the doughnuts into the warm syrup, ensuring they are fully coated. Allow them to soak for 2-3 minutes, turning occasionally for even absorption.
To serve, arrange the rosquillas on a plate and drizzle them generously with the remaining syrup. Garnish with a sprinkle of grated queso seco or a dusting of cinnamon for added flavour. Serve warm, alongside a cup of coffee or horchata for a traditional touch.
Leave a Review