Here on the Costa Blanca, one of the most loved traditional treats comes from the inland town of Castalla: sequillos.
They look a bit like doughnuts or classic Spanish rosquillas and are made to be dunked. Coffee, hot chocolate, milk, or even a small glass of sweet wine all work perfectly.
Spain has a serious sweet tooth, and every region guards its traditional desserts like family heirlooms. From the flaky puff pastries of Astorga to the rich costrada tart of Soria, the coconut cocadas of Medina del Campo and the famous wine rolls of Villena, these recipes are passed down through generations.
Sequillos: Local variations
Like most old recipes, every family has its own twist. Some people use olive oil instead of sunflower oil. Others add a splash of lemon juice to the glaze for a bit of freshness. Vanilla essence can be swapped for vanilla flavouring.
They keep well too, just pop them in an airtight tin so they don’t dry out.
Ingredients
- 8 eggs
- 400 g icing sugar
- 200 g plain flour
- 250 ml water
- 160 ml sunflower oil (or olive oil)
- A little vanilla extract or flavouring
How to make sequillos
Make the base dough
Pour the water and oil into a large saucepan and bring to the boil. Remove from the heat and slowly add the sifted flour, stirring constantly. Keep mixing until you have a smooth dough. Leave it to cool to room temperature.
Add the eggs
Beat in 6 eggs, one at a time, mixing well after each one. Always stir in the same direction. Once smooth, place the dough in the fridge to rest.
Prepare the glaze
Separate the remaining 2 eggs and keep the whites. (Save the yolks for another recipe.) Whisk the whites with the icing sugar and vanilla until fluffy.
Shape and bake
Heat the oven to 180°C.
Place spoonfuls of dough on a lined baking tray and shape into rings, either with a wet finger or a piping bag. Make a small hole in the centre of each one.
Bake for around 30 minutes until cooked through but still pale.
Finish and enjoy
Once slightly cooled, coat with the glaze. Let them set… then put the kettle on.
