Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

In a large mixing bowl, combine 2 cups of masa harina (corn flour) with 1/2 teaspoon of salt and 1/4 cup of sugar. Mix well to distribute the dry ingredients evenly.

Add 1 cup of finely crumbled queso fresco (or substitute with ricotta cheese) to the flour mixture and work it in with your hands until well incorporated.

Melt 1/2 cup of butter and let it cool slightly. Add the melted butter to the mixture along with 2 beaten eggs.

Mix everything together until a cohesive dough forms. The dough should be slightly crumbly but hold together when pressed. If too dry, add 1-2 tablespoons of milk; if too wet, add a bit more masa harina.

Knead the dough gently for 2-3 minutes until smooth. Divide the dough into 24 equal portions, rolling each into a ball about the size of a walnut.

Roll each ball into a rope about 4-5 inches long and 1/2 inch thick. Form each rope into a ring, pressing the ends together firmly to seal.

Place the rings on the prepared baking sheets, spacing them about 1 inch apart.

Bake for 20-25 minutes, or until the rosquillas are firm and lightly golden. They should not brown too much.

Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely. The rosquillas will firm up as they cool.