Fried Rosquillas (Ring Pastries)

Ingredients

• 6 whole eggs
• 5 cuarterones powdered sugar
• 1 jícara manteca (lard), melted
• 1 jícara oil
• 1 small glass rum
• 1 whole lemon
• as needed flour

Instructions

1. Beat the six whole eggs together, then incorporate the powdered sugar. Add the melted manteca (lard) and oil. Stir in the rum and lemon zest.
2. Add flour gradually until the dough comes together and no longer sticks to your hands—you want a workable paste.
3. Cut the dough into rosquilla (ring) shapes. They will puff considerably during frying, so cut them small.
4. Heat a generous amount of oil until very hot. Fry the rosquillas, turning them only once—they turn out better when not too dark.
5. If preferred, you may substitute anís (anise liqueur) for the rum, but the author notes they are finer made with rum.