DessertSnack

Rosquillas de Anís

Name: Rosquillas de Anís
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 2 pcs egg large; 60 ml olive oil; 30 ml anise liqueur; 1 tsp baking powder; 1 tsp lemon zest; 0.25 tsp salt; 500 ml vegetable oil for frying; 50 g granulated sugar; 0.5 tsp 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 485 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall-purpose flour
2 pcsegg, large
1 tspbaking powder
1 tsplemon zest
0.25 tspsalt
500 mlvegetable oil, for frying

dough

100 ggranulated sugar
60 mlolive oil
30 mlanise liqueur

coating

50 ggranulated sugar
0.5 tspanise seeds

Equipment

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

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
About 1 min
2
In a separate bowl, beat the eggs with the dough granulated sugar until light and fluffy.
About 2 min
3
Stir in the olive oil, anise liqueur, and lemon zest into the egg mixture.
About 1 min
4
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
About 3 min
Cook’s note: 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.
About 30 min
Cook’s note: 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.
About 2 min
7
Heat the vegetable oil in a deep pan or pot over medium heat to 170°C (340°F).
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: Keep your hands lightly floured to prevent sticking.
9
Join the ends of each rope to form a ring, gently pressing to seal.
About 3 min
Cook’s note: 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.
About 1 min
Cook’s note: Frying in batches helps maintain oil temperature.
11
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Adjust heat if necessary to prevent burning.
12
Remove the fried rosquillas with a slotted spoon and immediately drain on paper towels.
About 1 min
13
While still warm, roll each rosquilla in the coating mixture until evenly coated.
About 2 min
Cook’s note: The sugar adheres best when the rosquillas are warm.
14
Repeat with the remaining dough and serve warm or at room temperature.

Per serving

Nutrition

56%Score

Calories: 484.9kcal
Protein: 7.2g
Carbs: 64.9g
Fat: 21.5g
Fibre: 1.4g
Sugar: 26.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rosquillas in an airtight container at room temperature.

Reheating

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