The second type of doughnut is a traditional pastry called "rosquilla", made of fermented dough and fried or baked in an oven. "Rosaquillas" were purportedly introduced in Spain by the Romans. In Spain, there are several variants of them depending on the region where they are prepared and the time of the year they are sold. In some regions they are considered a special pastry prepared only for Easter. Although overall they are more tightly textured and less sweet than U.S.-style doughnuts, they differ greatly in shape, size and taste from one region to another.