Rosquilletas of black olives

Very good to everyone! Today I come with a very versatile recipe: some black olive donuts with leek and rosemary. Many of you will know them by other names: pipe bread, bread sticks… Anyway! I’m referring to these crusty bread bites that serve both to eat them alone, to snack, and to accompanyspreads such as hummus, the lentil hummus, pepper pates, mushroom pâtés… Or whatever pâtés you want.

These homemade donuts are a delicious salty treat. An easy, cheap recipe that does not leave you indifferent. That is why I include it in my proposal for vegan recipes for Christmas, although it goes without saying that I spend the whole year eating them.


4 tablespoons of wheat flour (+ reserve)
1/3 of a tablespoon of baking powder
2 tablespoons and half of water
1 tablespoon of olive oil (+ reserve)
Black olives
1 piece of leek
Sesame seeds
*Oven paper and roller.

Step by step

  1. In a bowl, mix all the dry ingredients: 4 tablespoons of wheat flour, 1/3 tablespoon of yeast powder, three pinches of rosemary and another two pinches of salt.
    We mix the flour, rosemary, salt and yeast to make the donuts.

    We mix the flour, rosemary, salt and yeast to make the rosquilletas.

  2. Mix well and add 1 tablespoon of olive oil. Mix again.
  3. Add 2 tablespoons and a half of water, and mix again until you get a slightly sticky dough. All the flour must be adhered.
  4. Flour a clean table and put the ball of dough on it.
  5. Knead well, adding more flour if necessary, to be able to knead with your hands without sticking.
  6. We roll it into a ball, make a churro and cut it into 7 equal pieces. If you make more, you’ll have to cut it into more pieces, don’t forget.
  7. We shape each cut into a ball.
    Add oil and water and knead the dough of the doughnuts.

    Add oil and water and knead the donut dough .

  8. Make a churro out of each ball and flatten it with the rolling pin. You can also do it by hand if you don’t have any.
  9. Put the donuts on the baking tray lined with parchment paper, and decorate them with black olives and finely chopped leek.
  10. Bathe with 1 /2 tablespoons of oil for each rosquilleta, and add a pinch of salt and sesame seeds.
  11. We bake at about 180 degrees, above and below, with a fan.
  12. When the donuts are lightly toasted, especially on the bottom, remove them and let them cool.
  13. And ready to eat!
    We baked the homemade rosquilletas.

    We bake homemade donuts.

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