DessertSnack

Rosquillas de Anís

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

Toplam süre: 1 sa. 10 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 485 kcal

Alerjen bilgisi: yumurta ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

300 gall-purpose flour
2 adetegg, large
1 çay kaşığıbaking powder
1 çay kaşığılemon zest
0,25 çay kaşığısalt
500 mlvegetable oil, for frying

dough

100 ggranulated sugar
60 mlolive oil
30 mlanise liqueur

coating

50 ggranulated sugar
0,5 çay kaşığıanise seeds

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

56%Puan

Kalori: 484,9kcal
Protein: 7,2g
Karbonhidrat: 64,9g
Yağ: 21,5g
Lif: 1,4g
Şeker: 26,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover rosquillas in an airtight container at room temperature.

Yeniden ısıtma

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