Rosquitas De Naranja

Rosquitas de naranja come from a handwritten family recipe collection compiled by Carmen Volante in 1904—her '6o Cuaderno,' an eclectic notebook filled with early 20th-century Mexican and Spanish-influenced home cooking. These little orange-scented rings would likely have been served as a delicate treat with afternoon chocolate or coffee, reflecting both European baking traditions and local adaptation with citrus. Cookbooks like Volante's were treasured household resources, passed among women, evolving with each generation’s tastes and available ingredients. The handwritten, abbreviated style speaks to a time when recipes were learned by watching, tasting, and doing—often communicated orally or with short, trust-the-cook directions.

At the turn of the 20th century, such doughs would be kneaded by hand directly on a wooden table or marble slab, with large wooden or metal spoons assisting in mixing. The distinctive ring shape was achieved with a 'jeringa'—a cookie press or a simple metal syringe-like piping tool without the modern piping bag. They would be baked in wood-fired or coal ovens, with temperature judged by experience or the hand-test method. Sugar for coating was pounded or ground at home using a mortar and pestle to a fine, powdery texture.