Rosquillas de Reinosa

[@jeanjenner4510]

As a French pastry chef with 36 years of experience owning a French bakery / Pastry shop I am totally amazed by how talented you are. I really enjoy watching your video.

[@sarahs7751]

I like the fact that your using your hands and not a giant mixer. I don't have a kitchen aide so I can actually attempt your recipes

[@Neceros]

Please make more videos! You are very talented in baking and editing.

[@sinclairsbakery]

Thank you very much Bill, I hope to make another one soon!

[@Mssummer362008]

markcsinclair yes new videos plz..like once a week..giggles

[@ephraimwilliams8855]

Venita Agreed.

[@moonstar9861]

It's very relaxing to see you work I think it's calming you're not speaking no loud music it's perfection 👍🏼💁🏻🌹

[@sinclairsbakery]

Thank you Moon Star, I'm happy that you appreciate my style! ;)

[@mkivy]

Hey Mark, it’s always wonderful to see u work...u make it look so soothing and relaxing. U become one with ur dough! It takes talent and hard work and lots of failures to achieve ur mastery of skills as a baker. I hope that word does not offend. So many young people want titles behind their names, when what they do had been done for centuries! Bless u sir. I see u traveled to my ancestors home. Yeah, I’m half Spanish and half Pueblo Native American.we know how that happened!

[@soyeonkim6581]

Wow! It’s amazing!! I really want to eat and make a dough like that.👍

[@sinclairsbakery]

Try it!

[@honestlau2164]

I love baking and I love to watch your video, it’s so relaxing and teach me so much!! Hope to have a new video very soon!!

[@sinclairsbakery]

Thank you very much, I am happy to hear that you enjoy my videos!

[@tryandbearwithme6790]

I've missed your posts glad to see you moved safe and back at your artistry

[@sinclairsbakery]

Thank you and once I´ve got my new bakery up and running, I´ll try to post more again! ;)

[@marciavaldez7767]

Was curious about these rosquillas. What is orojo, and if don't have it, is there something comparable we can use as a substitution?

[@moonstar9861]

Brilliantly done thanks Mark 💁🏻

[@sinclairsbakery]

Thanks again!!! :)

[@NarimanNaghiyev]

Wonderful! Thanks a lot Mark! :) You teached me a lot about baking.

[@sinclairsbakery]

Thank you very much Nariman, it makes me happy to hear that! ;)

[@mabelantunadelara2493]

Hola... Que bueno trabajar asi .te felicito

[@sinclairsbakery]

Muchas gracias!

[@Go-Dawgs]

You are excellent Sir! You must have been born in a bakery!

[@sinclairsbakery]

Thank you very much! I wasn't born in a bakery, but I wish I was ;)

[@bespartyjny]

You are the best 😉👍

[@sunfloweryap5431]

Really good recipes👍😍😍😍so lovely

[@nenoneno3137]

ما شاء الله تبارك الله اكثير حلو

[@sinclairsbakery]

شكرا جزيلا!

[@nenoneno3137]

ممكن المقادير أو المكونات اذا ما فيها اي تعب ..

[@christineyap7004]

Beautiful 👍 I like this recipe 💗looking so delicious. good for tea time ☕

[@sinclairsbakery]

Yes, perfect with tea or coffee! :)

[@enaudy]

Que bien te va el español Maestro Mark! Excelente volver a verte trabajar en video!

[@sinclairsbakery]

Muchas gracias Enaudy!!! 😉👍🏼

[@nesrinemihoubi612]

السلام عليكم احبتي في الله ...ماشاء الله تبارك الرحمان بوركتم نحن من متتبعين ومعجبين بعملكم الرائع وراقي

[@sinclairsbakery]

شكرا جزيلا!

[@nesrinemihoubi612]

@@sinclairsbakery العفو

[@enghamadajdn]

You are the most talented baker have never seen b4. Can I substitute orujo with grape vinegar ? Thanks 😊

[@sinclairsbakery]

Thank you! I'm sorry I've never used grape vinegar, but something with a neutral flavor like vodka or grappa would work.

[@FPV_TOMMY]

Solid artist

[@samueljulio9230]

Hey chef if i dusting the dough with flour, would make dense and hard?

[@sinclairsbakery]

Yes, don't use too much flour.

[@ChanoGL]

Pazo de Villafañe in the USA, impressive

[@PaulOfTheNorth]

Hi Mark! Hope you and the pup are having a great time in your new home town. Great to see a new video from you, as well. Wonderfull puff pastry here! And made by hand... Can you tell us what kind of liqueur "ORUJO DE LIEBANA" is at 0:55? Lost track of how many layers you did there, other than a lock in, triple, book, book, book and then a couple thousand more. Beautiful end product, as always.

[@sinclairsbakery]

Thanks Paul, things are fine here. Orujo is similar to grappa, distilled from the leftovers of wine production. The stuff I used was 50% alcohol and tasted rather neutral like vodka. I used pastry flour 9% protein. You were correct counting the folds 3x4x4x4, then a roll-up. On the final 'sheeting' before the cutting, i made it too thin which compromised the final height and a bit of the flakiness.

[@lalyfdez-daza6461]

Muchas gracias por el video, tenía la receta, pero no entendía el proceso

[@sinclairsbakery]

De nada.

[@00kim16]

마크! 항상 응원하겠습니다^^ 건강하세요~

[@joycegatan868]

I will search all this kind of works ur doing

[@ephraimwilliams8855]

Is the result like a palmier? Would the lamination be significantly different if a machine was used?

[@sinclairsbakery]

Yes, it's similar to a palmier. The difference with a machine would be subtle, not significant.

[@judyhamilton2951]

Question ? What did you brush the pastry with on both occasions.

[@sinclairsbakery]

Judy, I brushed them with eggwash.

[@6862211]

Beautiful!

[@nataliesmith648]

Thanks for sharing your talent! Love watching you work, very calming. What is the DVD you have for sale?

[@tanyabriggs8969]

Mark, I'd like to make this but freeze the formed rings and then pull out when my GD's are over to bake up. Does this sound OK and how long do you suppose they can be frozen? I have frozen sheets of puff pastry before...but I'd like to get a bit closer to instant gratification when my teen GD's show up and just bake off when they show up rather than anticipating the drop in visits.

[@sinclairsbakery]

Yes Tanya, I think that would work fine to do it that way, in fact, that´s how I would do it if I had to make a lot in advance. I would say, if you put them in a freezer bag, they should last up to a month or until you start to see freezer burn.

[@tanyabriggs8969]

I plan to freeze on sheet pan, then putting into a vacuum sealed bag that isn't totally sucked so it won't squeeze the dough too much and have had dough last longer than a month before. But my other sugar danish dough never lasts long enough to get freezer burn cause once someone eats them they beg for more so a whole recipe is always needed.

[@anisaa8197]

Amazing video What is orugo?

[@sinclairsbakery]

Thanks! There are a few different types of orujo, but this one is similar to grappa. If you don't have it, you can use vodka or another clear alcohol.

[@johnmcglynn2125]

Beautiful ! Is this pastry Portugese? Are they eaten plain or accompanied by something? Would make a fantastic dessert filled with poached fruit and fruit sauce. A little whipped cream on the side would not hurt,,,,,,

[@sinclairsbakery]

Mmmmmmm. You've got some good ideas there John! It's a Spanish pastry from the region of Cantabria.

[@isabelpedreira7619]

In the yolk dough, you add a yellowish liquid...what is that?

[@isabelpedreira7619]

I tasted some in Reinosa and it was a little tart..could they have used lemon juice?

[@mkivy]

Do u use a European butter or good ole Montana butter? Lol!

[@sinclairsbakery]

I use local butter. In Montana I used Montana butter and in Spain I use Spanish butter from Asturias. ;)

[@juananavarro733]

Humm stretching the dough building 💪 lol it seems long process for the final result

[@alexsixty3]

Nice to see you posting again Mark, is your bread DVD still available with the baguettes?

[@sinclairsbakery]

Alex, i have a few DVD copies left. Unfortunately baguettes are not on them, but if you purchase them, of course I'd be happy to help with any questions that you have!

[@alexsixty3]

Sounds good Mark, where would be best place for me to order? Thank you!

[@adeoluhappy2467]

Pls i can see that u make your croissants butter.

[@لياليالقمراحلىليالي]

I love you and your are gines♥️♥️

[@sinclairsbakery]

Thank you! ;)

[@ferisasukmawaty5532]

We need more videos Sirrr😆😆

[@sinclairsbakery]

Soon, soon, soon! Maybe one this weekend... :)

[@anisaa8197]

Orujo*

[@analidahassenmayer6309]

qué es orujo

[@charocubillas9022]

Me gustaría que al mismo tiempo que está trabajando la masa,si no quiere hablar ponga los ingredientes que va echando es difícil saber lo que es ,en los ingredientes tampoco se entiende,en la receta vaya.