DessertSnack

Rosquillas de Anís

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

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 6
難易度: 普通
1人分: 485 kcal

アレルゲン情報： 卵、グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

300 gall-purpose flour
2 個egg, large
1 小さじbaking powder
1 小さじlemon zest
0.25 小さじsalt
500 mlvegetable oil, for frying

dough

100 ggranulated sugar
60 mlolive oil
30 mlanise liqueur

coating

50 ggranulated sugar
0.5 小さじanise seeds

調理器具

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

作り方

手順

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

1人分

栄養情報

56%スコア

カロリー: 484.9kcal
たんぱく質: 7.2g
炭水化物: 64.9g
脂質: 21.5g
食物繊維: 1.4g
糖類: 26.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover rosquillas in an airtight container at room temperature.

温め直し

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