Rosquillas de San Isidro (Saint Isidore's Ringcakes)

Ingredients

• 2 dozen eggs
• 100 grams sugar
• 500 milliliters fine oil
• 800 grams flour
• manteca (lard)
• 25 degrees sugar syrup

Instructions

1. In a heavy pan, beat together the two dozen eggs and sugar until well combined. Once the mixture is thoroughly beaten, add the fine oil and flour, mixing continuously.
2. Turn the dough out onto a marble work surface and knead it vigorously until all ingredients are evenly incorporated.
3. Shape the dough into rosquillas (ring-shaped cakes). Place them on baking sheets that have been greased with manteca (lard) beforehand. Bake in a hot oven.
4. While the rosquillas bake, prepare the sugar syrup at 25 degrees (measured with a candy thermometer or by consistency). Work the syrup with a wooden spatula until it begins to crystallize slightly.
5. Once the rosquillas are baked, glaze each one individually with the syrup. Arrange them on a wire rack to drain and cool. Once completely cold, they will separate easily from the rack.