---
title: "Chilean Fried Roscas — Homemade Rosquillas Recipe"
description: "Versión en Español. Chilean roscas or rosquillas are a delicious fried sweet dough ring, perfect for colder days and for sharing their comforting flavor and texture with family or friends over an afte..."
url: https://www.chileanfoodrecipes.com/chilean-fried-roscas-rosquillas-recipe/
date: 2026-09-21
modified: 2026-09-21
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-donuts-roscas-rosquillas.jpg
categories: ["Desserts"]
type: post
lang: en
---

# Chilean Fried Roscas — Homemade Rosquillas Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-roscas-fritas-o-rosquillas-chilenas/)

![A platter of golden fried Chilean roscas, coated in granulated sugar, ready to serve.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-donuts-roscas-rosquillas.jpg)*Chilean fried roscas*

Chilean roscas or rosquillas are a delicious fried sweet dough ring, perfect for colder days and for sharing their comforting flavor and texture with family or friends over an afternoon “once.”

They’re made from a soft, orange-scented dough enriched with milk, butter, and egg, cut into rings, fried until golden, and finished with a coating of granulated sugar.

## How to Make Fried Roscas?

Fried roscas are a simple wheat flour dough enriched with sugar, milk, margarine, egg, and orange zest, forming a soft, light dough that’s cut into its classic ring shape before frying in oil.

## Nutritional Information

Each serving of fried roscas or rosquillas contains approximately 350 kcal, 52 g of carbohydrates, 13 g of fat, 6 g of protein, 1 g of fiber, 20 g of sugars, 55 mg of cholesterol, and 150 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## Homemade Roscas Fritas Recipe

**Prep time:** 45 minutes

**Cook time:** 20 minutes

**Servings:** 4 people

### Ingredients

- 230 g flour
- 100 g sugar
- 50 ml milk
- 30 g butter
- Orange zest
- 1 large egg
- Baking powder

### Instructions

1. In a large bowl, add the sugar and then the egg; whisk together until fully combined. Pour in the milk and mix, add the room-temperature butter, mix again, and grate fresh orange zest over it, avoiding the bitter white pith.

![Raw dough rings with their characteristic donut shape, ready to fry.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-dough-rings-roscas-fritas.jpg)*Raw rosca dough rings*

1. In a second bowl, combine the sifted flour with 1 teaspoon of baking powder, mix, and pour in the milk mixture all at once, carefully folding it in with a wooden spoon. Turn out onto a clean surface and knead just enough to get a soft, pliable dough, wrap in plastic wrap, and let rest for about 30 minutes at room temperature.

1. Roll out the dough with a rolling pin or a clean bottle to about 8 to 10 millimeters thick. Then, using a rosca cutter about 6 centimeters wide, cut the dough and set aside on a tray lined with paper towel. Repeat with the rest of the dough.

1. In a large pot or fryer, add enough oil, heat to medium-high, about 180°C (356°F), and add the roscas carefully without overlapping, frying both sides for about 3 minutes until golden. Remove and drain on paper towel.

![Roscas submerged in bubbling hot oil, frying to a perfect golden color.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/roscas-frying-golden-oil.jpg)*Roscas frying in oil*

1. On a wide plate, spread out granulated sugar and coat the roscas in it, set aside on a platter and cover with paper towel to keep warm. Serve the fried roscas right away, as a dessert or with afternoon tea, alongside a mate, tea, or coffee.

## Additional Tips

### Keep the Oil Hot for a Lighter Fry

For a lighter, crispier fry, make sure the oil is properly hot before frying (180°C), since cold oil makes the roscas absorb more grease and turn heavy.

### Add Warm Spices for More Aroma

For a more aromatic version, add a pinch of ground cinnamon or vanilla extract to the dough, which pairs very well with the orange zest.

### Rest the Dough for a Softer Bite

Letting the dough rest for the full 30 minutes relaxes the gluten and makes for a noticeably softer, more tender rosca once fried.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Butter | Margarine | Richer, milkier flavor and finer crumb |
| Baking at 180°C until golden | Frying | Drier, bread-like texture instead of crisp fried crust |
| Ground cinnamon | Plain dough | Warmer, spiced flavor |
| Powdered sugar dusting | Granulated sugar coating | Lighter, finer sweet finish |

## Frequently Asked Questions (FAQs)

### 1. Why did my roscas turn out hard once cooled?

This usually happens for two technical reasons, too much flour worked into the dough, or frying too long over low heat. The dough should be soft and pliable before resting.

### 2. Can I use butter instead of margarine?

Yes, in fact, room-temperature butter usually gives a milkier flavor and a finer crumb.

### 3. Can they be baked instead of fried?

They can be baked (at 180°C until golden), but the texture will change, they’ll be closer to a dry sweet bread than the classic fried rosca, since the exterior crispness and moisture depend on the oil.

### 4. How do I make them fluffier?

Make sure to sift the flour together with the baking powder before mixing. The air incorporated during sifting helps the leavening act more evenly during baking.

### 5. How long do they stay fresh?

Since they’re fried, they’re best enjoyed right away. That said, you can store them in an airtight container with paper towel for 1 or 2 days, and gently reheat before serving again.

## History of Roscas in Chile

Did you know roscas have Arab origins? They were introduced to Spain during the Muslim conquest in the 10th century. Although they originally didn’t have the central hole we know today, over the centuries and after arriving in the Americas, they became this icon of Chilean home baking.

## Did You Know?

Roscas or rosquillas, in their simplest form, are a sweet of Arab origin that was introduced to Spain during the Muslim conquest in the 10th century, though they hadn’t yet taken on their now-characteristic ring shape.

## Recommended

- [Chilean Berlines Rellenos](https://www.chileanfoodrecipes.com/chilean-berlines-rellenos-filled-doughnuts-recipe/)
- [Chilean Honey Cookies](https://www.chileanfoodrecipes.com/chilean-honey-cookies-galletas-de-miel-recipe/)
- [Chilean Abalone Chupe](https://www.chileanfoodrecipes.com/chilean-abalone-chupe-recipe/)
- [Chilean Chocman Manjar Chocolate Bar](https://www.chileanfoodrecipes.com/chilean-chocman-manjar-chocolate-bar-recipe/)