Rosquillas en Miel - Sweet Corn Doughnuts in Syrup

Rosquillas en Miel - Sweet Corn Doughnuts in Syrup
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About This Recipe

Nestled within the rolling hills and picturesque landscapes of Northern California, Napa and Sonoma valleys are a haven for wine and food enthusiasts. Rich in viticultural history and pioneering culinary innovations, the region continuously introduces unique tastes that honor both local ingredients and global influences. Today, let's explore a delightful fusion dish that celebrates the essence of Napa, Sonoma, and California wine country at large: Rosquillas en Miel, Sweet Corn Doughnuts bathed in a tantalizing syrup.

Rosquillas en Miel might sound exotic, but its inspiration is quite close to home. The recipe leverages Napa's seasonal corn bounty, an ingredient that bursts forth in the summer months, reminding locals and visitors alike of the valley's agricultural wealth. Fresh, plump kernels sourced directly from bustling farmers markets, such as the renowned Napa Farmers Market, are the stars of this dish. These golden gems encapsulate the sun-soaked richness of Californian soil, providing an undeniable sweetness that is the heart of this dessert.

The process of crafting these doughnuts is an art in itself. By blending the corn into a smooth paste and marrying it with traditional masa harina, we're giving a nod to ancient culinary practices while making it distinctively Californian. Drenched in a honey-citrus syrup—honey, by the way, is a nod to the industrious bees of —the result is a dessert that's rich, sweet, and utterly moreish.

But what truly sets this recipe apart is its pairing potential. The Golden State's wine regions are unparalleled in their offerings, and Napa Valley, with its diverse terroir and innovative vintners, leads the charge.

For those looking for a foolproof, safe choice, a Late Harvest wine is the go-to. Its inherent sweetness complements the syrup-drenched doughnuts perfectly. Robert Mondavi Winery in Napa Valley crafts an exceptional Late Harvest wine that sings of sun-dappled vineyards and the sophistication that's synonymous with Mondavi.

For the connoisseur, a classic choice would undeniably be a Riesling. Walk into any wine tasting room in Napa, and you're bound to stumble upon discussions of this wine's elegant profile. Napa’s own Smith-Madrone Vineyards & Winery offers a Riesling that balances sweetness with acidity, echoing the harmony of Rosquillas en Miel.

And for the audacious souls, a sparkling wine offers a delightful contrast. The crisp effervescence cuts through the sweetness, ensuring every bite and sip is a refreshing journey. Schramsberg Vineyards in Napa and Iron Horse Vineyards in Sonoma are heralded for their bubblies, and rightfully so. Each sip is a testament to the meticulous craftsmanship and terroir understanding.

With the wine pairing sorted, let's talk menu planning. Imagine starting with a salad of fresh greens, adorned with Napa's famed goat cheese. Move on to a main course of grilled Sonoma lamb with rosemary, and then, as the pièce de résistance, present the Rosquillas en Miel. Finish off with a cheese platter, showcasing the region's artisanal cheese, perhaps sourced from the likes of Vella Cheese Company in Sonoma. This progression ensures a crescendo of flavors, with our corn doughnuts acting as the sweet climax.

In essence, Rosquillas en Miel is more than just a dessert; it's an embodiment of Napa, Sonoma, and the broader California wine country. It tells tales of sunny vineyards, of farmers' toil, of vintners' passion, and of a community's commitment to culinary excellence. For anyone visiting or simply dreaming of the Golden State's wine regions, this dish, with its recommended wine pairings, offers a genuine taste of this revered land.

To those who embark on this culinary journey: enjoy every bite, savor every sip, and let the flavors transport you to the heart of wine country. Remember, the best of Napa and Sonoma is not just in the bottle, but also on the plate.

Hero Ingredient Spotlight: Napa Valley Corn

Napa Valley Corn isn't just any corn. Its rich, sun-soaked flavor profile has been celebrated for years by chefs and home cooks alike. Every kernel reflects the lush landscape of Napa, absorbing the nutrients of the fertile Californian soil. As the cornerstone of our Rosquillas en Miel recipe, it introduces a natural sweetness and a texture that sets this dessert apart. When selecting corn, opt for ears with bright green, moist husks. The silk should be stiff, dark, and damp. Remember, the fresher the corn, the sweeter and more delectable your doughnuts will be.

How to Achieve the Perfect Fry for Your Doughnuts

Achieving the perfect fry is a blend of technique and intuition. Here’s a step-by-step guide:

  1. Choose the Right Oil: Vegetable oil is recommended for its neutral flavor and high smoke point.
  2. Monitor the Temperature: The ideal frying temperature for these doughnuts is between 350°F to 375°F. Use a cooking thermometer to maintain accuracy.
  3. Avoid Overcrowding: Fry in batches. Overcrowding the pan can drop the oil's temperature, leading to uneven cooking.
  4. Golden is the Goal: Aim for a uniform golden brown color on all sides. This ensures the inside is cooked while the outside remains crispy.
  5. Drain Excess Oil: After frying, transfer the doughnuts to a plate lined with paper towels. This absorbs any extra oil, ensuring your doughnuts aren't overly greasy.

Frequently Asked Questions

  1. Can I use canned corn instead of fresh corn? While fresh Napa Valley corn is the hero ingredient, you can use canned corn as a substitute. However, ensure you drain and rinse it thoroughly before blending.
  2. What if I’m allergic to honey? Agave nectar or maple syrup can be good alternatives to honey. The flavor profile will slightly differ, but the result will still be delightful.
  3. How long can I store these doughnuts? Rosquillas en Miel is best enjoyed fresh. However, if needed, you can store them in an airtight container for up to two days at room temperature. Reheat slightly before serving for the best experience.
  4. I don't have masa harina. Can I use regular flour? Masa harina lends a distinct texture and flavor. If unavailable, a combination of all-purpose flour and fine cornmeal can be used, though the taste will vary.
  5. Which kitchen tools are essential for this recipe? A blender for the corn paste, a deep frying pan, and a cooking thermometer are essential. A slotted spoon is also handy for removing doughnuts from the oil.

Tips for Success

  1. Consistency is Key: Ensure the batter consistency is neither too thick nor too runny. It should be smooth and hold its shape when dropped into hot oil.
  2. Taste as You Go: Before frying a whole batch, fry one doughnut to test for flavor and consistency. Adjust the batter if necessary.
  3. Pairing Perfection: Remember, pairing with the right wine elevates the dish. A Late Harvest from Robert Mondavi Winery or a Riesling from Smith-Madrone Vineyards & Winery will take your Rosquillas en Miel experience to new heights.

Recipe Overview

Recipe:
Rosquillas en Miel - Sweet Corn Doughnuts in Syrup
Author:
Lily Anderson
Season:
Summer
Yield:
12 servings
Calories Per Serving:
210
Prep Time:
PT20M
Cook Time:
PT15M
Total Time:
PT35M

Ingredients List

Ingredients:

  • 2 cups of fresh corn kernels (from about 2 ears of corn)
  • 1 cup of masa harina (corn flour)
  • 1/4 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup of unsalted butter, melted
  • 1/2 cup of milk
  • 1 large egg
  • Vegetable oil, for frying

For the Syrup:

  • 1 cup of honey
  • 1/2 cup of water
  • 1 cinnamon stick
  • 1 strip of lemon zest

Step-by-Step Directions

  1. In a blender, combine the fresh corn kernels with a bit of water and blend until you get a smooth paste.
  2. In a large bowl, mix together the masa harina, sugar, baking powder, and salt.
  3. Incorporate the blended corn paste into the dry ingredients.
  4. Stir in the melted butter, milk, and egg until the batter comes together. Let the batter rest for about 10 minutes.
  5. In a saucepan over medium heat, combine honey, water, cinnamon stick, and lemon zest. Allow it to simmer until it thickens slightly, forming a syrupy consistency. Remove from heat and let it cool.
  6. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat.
  7. Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until golden brown, turning occasionally for even browning, about 3-4 minutes.
  8. Remove the rosquillas with a slotted spoon and drain on paper towels.
  9. Once drained, dip each rosquilla into the honey syrup, ensuring it's fully coated.
  10. Allow excess syrup to drip off and place on a serving dish. Let the rosquillas soak in the syrup for a few minutes before serving.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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