DessertSnack

Rosquillas de Anís

Name: Rosquillas de Anís
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 racions
Cuisine: spanish
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 2 u egg large; 60 ml olive oil; 30 ml anise liqueur; 1 ct baking powder; 1 ct lemon zest; 0,25 ct salt; 500 ml vegetable oil for frying; 50 g granulated sugar; 0,5 ct anise seeds

These traditional Spanish anise-flavored doughnuts are slightly crispy on the outside and tender within. Perfect for a sweet treat with coffee or as a light dessert. The distinct anise aroma makes them a unique and beloved pastry.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 6
Dificultat: Mitjana
Per ració: 485 kcal

Informació sobre al·lèrgens: pot contenir ous i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gall-purpose flour
2 uegg, large
1 ctbaking powder
1 ctlemon zest
0,25 ctsalt
500 mlvegetable oil, for frying

dough

100 ggranulated sugar
60 mlolive oil
30 mlanise liqueur

coating

50 ggranulated sugar
0,5 ctanise seeds

Estris

deep pan · slotted spoon · thermometer · paper towels · large bowl · whisk

Elaboració

Pas a pas

1
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Uns 1 min
2
In a separate bowl, beat the eggs with the dough granulated sugar until light and fluffy.
Uns 2 min
3
Stir in the olive oil, anise liqueur, and lemon zest into the egg mixture.
Uns 1 min
4
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Uns 3 min
Nota de cuina: Do not overmix; the dough will be sticky.
5
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
Uns 30 min
Nota de cuina: This resting period helps the dough to firm up and become easier to handle.
6
While the dough rests, prepare the coating by combining the coating granulated sugar and anise seeds in a shallow dish.
Uns 2 min
7
Heat the vegetable oil in a deep pan or pot over medium heat to 170°C (340°F).
Uns 5 min
Nota de cuina: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
8
Lightly flour your hands and a clean surface. Take small portions of the dough and roll them into 10-12 cm (4-5 inch) ropes.
Uns 5 min
Nota de cuina: Keep your hands lightly floured to prevent sticking.
9
Join the ends of each rope to form a ring, gently pressing to seal.
Uns 3 min
Nota de cuina: Ensure the seal is firm so the rosquillas maintain their shape while frying.
10
Carefully place a few rosquillas into the hot oil, making sure not to overcrowd the pan.
Uns 1 min
Nota de cuina: Frying in batches helps maintain oil temperature.
11
Fry for 2-3 minutes per side, or until golden brown and cooked through.
Uns 6 min
Nota de cuina: Adjust heat if necessary to prevent burning.
12
Remove the fried rosquillas with a slotted spoon and immediately drain on paper towels.
Uns 1 min
13
While still warm, roll each rosquilla in the coating mixture until evenly coated.
Uns 2 min
Nota de cuina: The sugar adheres best when the rosquillas are warm.
14
Repeat with the remaining dough and serve warm or at room temperature.

Per ració

Nutrició

56%Puntuació

Calories: 484,9kcal
Proteïnes: 7,2g
Hidrats de carboni: 64,9g
Greixos: 21,5g
Fibra: 1,4g
Sucre: 26,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover rosquillas in an airtight container at room temperature.

Com reescalfar-ho

These are best eaten fresh or at room temperature; reheating is not recommended.