Any kind of round cookie with a hole in the middle is called a rosquilla. Esther Villarreal Garza from Monterrey makes these sugary ones with a lovely orange flavor.

　　

Ingredients

makes 2 1/2 to 3 dozen

　　2 cups all-purpose flour, plus a little extra for rolling

　　1 1/2 tablespoons baking powder

　　9 tablespoons unsalted butter, at room temperature

　　1 1/2 cups sugar

　　3 eggs, separated

　　1 tablespoon grated orange zest

　　1/2 cup sugar plus 1 teaspoon freshly ground canela

　　

Step 1

In a large bowl, combine the flour and baking powder. Beat the butter with a wooden spoon or in a mixer using the paddle attachment for a couple of minutes. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, then add the orange zest. Scrape down the sides of the bowl and beat until thoroughly combined. Gradually add the flour mixture and beat until incorporated. Knead on a lightly floured surface until a smooth and uniform dough is formed, 3 to 5 minutes.

　　

Step 2

Using your hands, roll out pieces about 5 inches long and 1/2 inch thick, starting in the center and rolling outward so that the pieces are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment paper–lined baking sheet at least 1 inch apart (they will spread a little). Refrigerate until firm to the touch, 10 minutes or so.

　　

Step 3

Meanwhile, preheat the oven to 350°F.

　　

Step 4

Beat the egg whites lightly with a fork, brush the tops of the rosquillas, and carefully dip the tops into the cinnamon-sugar mixture. Bake until they are lightly golden around the edges, 10 to 15 minutes, and transfer to a wire rack to cool. These are best the day they are made.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.