Rosquillas (Honduran Baked Corn and Cheese Rings)
In short: Crumbly baked rings of corn masa, salty cheese and butter, lightly sweet and made for dunking in a cup of strong coffee. It takes about 50 min in total and makes 14 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 50 min
- Servings
- 14
- Difficulty
- Easy
- Calories
- 185 kcal
A bag of rosquillas is the usual companion to afternoon coffee in Honduras. These small baked rings are made from corn masa, grated salty cheese, butter and a little sugar, so they taste toasty, savory and faintly sweet all at once. The texture is dry and crumbly rather than soft, which is exactly what you want for dunking. The dough comes together quickly and is shaped by hand.
Instructions
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- Beat the butter and sugar for 2 minutes until pale. Beat in the eggs one at a time, then stir in the cheese.
- Mix the masa harina, cornstarch, baking powder and salt, then stir them into the butter mixture. Add milk 1 tablespoon at a time until the dough holds together like soft modeling clay. Cover and rest for 15 minutes.
- Pinch off pieces of about 25 g (1 oz) and roll each into a rope about 20 cm (8 in) long, as thick as a finger. Join the ends into a ring and press the seam firmly.
- Place the rings 2 cm (3/4 in) apart on the sheets. Bake for 22 to 25 minutes, until pale golden and firm.
- Cool completely on a rack. The rosquillas are soft when hot and turn crisp as they cool.
Tips
- Do not skip the rest. It lets the masa harina absorb the liquid, and a dough that is too dry cracks when you close the ring. Add a spoonful of milk to fix it.
- For a sweeter ring, raise the sugar to 100 g (1/2 cup). For a more savory one, cut it to 2 tablespoons and add a pinch of black pepper.
Questions and answers
What cheese is best for rosquillas?
A hard, salty, dry cheese such as queso seco, cotija or Parmesan. Fresh or very moist cheeses make the rings soft and greasy.
Can I use regular cornmeal instead of masa harina?
Not as a direct swap. Regular cornmeal is coarser and has not been treated with lime, so the rings turn gritty. Look for finely ground masa harina.
How long do rosquillas keep?
Up to 2 weeks in an airtight tin. If they soften, crisp them in a 150°C (300°F) oven for 5 minutes and cool them again.
How long does it take to make Rosquillas (Honduran Baked Corn and Cheese Rings)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Rosquillas (Honduran Baked Corn and Cheese Rings)?
About 185 kcal per serving, with 4 g of protein, 19 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 19 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
