pastries

August 2, 2013

Bread Friday: Roscas Chinas

Tweet     These lovely loops are called Roscas Chinas. Firm and savory, they are particularly good dipped in champurado, which is made with warm atole, a corn-based beverage, and Mexican chocolate. They are crumbly and have a touch of sweetness, too. Very satisfying. Their flavor and texture remind me somewhat of British digestive biscuits, […]

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