Bake the Book: Orange-Infused Rounds

Ingredients

• 1.5 tablespoons double-acting baking powder 
• 3  eggs separated
• 1 tablespoon orange zest grated
• 0.5 cup sugar freshly ground
• 1.5 cups sugar 
• 9 tablespoons butter unsalted at room temperature

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• blender
• wooden spoon

Directions

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.
2. Add the sugar and beat until light and fluffy.
3. 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.
4. 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.
5. Meanwhile, preheat the oven to 350°F.
6. Beat the egg whites lightly with a fork, brush the tops of the rosquillas, and carefully dip the tops into the cinnamon-sugar mixture.
7. 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.