Rosquillas de Anís (Spanish Anise Doughnuts)

Little ring-shaped doughnuts flavoured with aniseed and lemon, fried and rolled in sugar.

TIME BREAKDOWN
Prep: 45 min
Cook: 25 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
16 people
Difficulty
Easy

Ingredients

  • 300g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • A pinch of salt
  • 2 large eggs
  • 75ml sunflower oil
  • 50ml whole milk
  • 2 tbsp anís liqueur or Pernod
  • Zest of 1 lemon
  • About 1 litre sunflower oil, for deep frying
  • 100g caster sugar, for rolling

Method

  1. Mix the flour, baking powder and salt in a bowl. Beat the eggs, 75ml oil, milk, liqueur and lemon zest, add to the flour and knead to a soft, smooth dough. Cover and rest for 20 minutes.

  2. Divide the dough into 16 pieces. Roll each into a 12cm rope on a floured surface and join the ends to form a ring, pressing to seal.

  3. Heat the frying oil in a deep, heavy-based pan, filling it no more than one-third full, to 175°C, using a cooking thermometer. Never leave hot oil unattended.

  4. Fry the rings in batches for 1 to 2 minutes on each side until golden. Drain on kitchen paper and roll in the caster sugar while still warm.