Bake The Book: Orange-Infused Rounds 

1. 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.

2. 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.

3. 3

   Meanwhile, preheat the oven to 350u00b0F.

4. 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.

* Per serving · 4 servings · Values may vary.

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