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Cinnamon-Wine Rings -- Roscos de Vino
Here is a recipe from Janet Mendel that will appear in her new cookbook, "Cooking From the Heart of Spain -- Food of La Mancha," to be published May 2006 by William Morrow.
The olive oil makes a crispy cookie, not too sweet. The soft dough is easy to knead. You will hardly need any flour on the board, as the oil content keeps the dough from sticking. Serve the rings with coffee, tea or sweet wine.
- 3 1/4 cups flour, plus more for board
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup mild-flavored olive oil
- 1/2 cup white wine
- 1/4 cup sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon sesame seed, toasted
- Pinch of salt
- Powdered sugar for dusting (about 1/3 cup)
Preheat oven to 350 degrees. Sift together the flour, baking powder and cinnamon. Combine the oil, wine and sugar in a mixing bowl and whisk to blend. Add the zest, sesame seed and salt. Stir in the dry ingredients to make a soft dough.
Turn the dough out on a lightly floured board and knead until the dough is shiny, about 4 minutes. Divide the dough into 24 walnut-sized balls. Roll each ball into a cord, about 6 inches long and 1/2 inch thick. Pinch the ends together, forming a ring. Place the rings on baking sheets lined with parchment.
Bake in the middle of the oven, changing position of sheets once, until rings are lightly golden, 40 to 45 minutes. Cool the rings on a rack. Sift powdered sugar over them.