Rosquillas de Anís

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

   Oko 1 min

2. 2

   In a separate bowl, beat the eggs with the dough granulated sugar until light and fluffy.

   Oko 2 min

3. 3

   Stir in the olive oil, anise liqueur, and lemon zest into the egg mixture.

   Oko 1 min

4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

   Oko 3 min

   Napomena kuhara: Do not overmix; the dough will be sticky.

5. 5

   Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

   Oko 30 min

   Napomena kuhara: This resting period helps the dough to firm up and become easier to handle.

6. 6

   While the dough rests, prepare the coating by combining the coating granulated sugar and anise seeds in a shallow dish.

   Oko 2 min

7. 7

   Heat the vegetable oil in a deep pan or pot over medium heat to 170°C (340°F).

   Oko 5 min

   Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

8. 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.

   Oko 5 min

   Napomena kuhara: Keep your hands lightly floured to prevent sticking.

9. 9

   Join the ends of each rope to form a ring, gently pressing to seal.

   Oko 3 min

   Napomena kuhara: Ensure the seal is firm so the rosquillas maintain their shape while frying.

10. 10

    Carefully place a few rosquillas into the hot oil, making sure not to overcrowd the pan.

    Oko 1 min

    Napomena kuhara: Frying in batches helps maintain oil temperature.

11. 11

    Fry for 2-3 minutes per side, or until golden brown and cooked through.

    Oko 6 min

    Napomena kuhara: Adjust heat if necessary to prevent burning.

12. 12

    Remove the fried rosquillas with a slotted spoon and immediately drain on paper towels.

    Oko 1 min

13. 13

    While still warm, roll each rosquilla in the coating mixture until evenly coated.

    Oko 2 min

    Napomena kuhara: The sugar adheres best when the rosquillas are warm.

14. 14

    Repeat with the remaining dough and serve warm or at room temperature.