Rosquillas (Spanish Doughnuts)

Susie T's Note:

This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Yield: 20 doughnuts

• 4 eggs
• 250 g sugar
• 2 lemons, zest of
• 1 kg self raising flour
• 44.37 ml anise-flavored liqueur
• 14.79 ml baking powder
• 29.58 ml anise seeds
• 354.88 ml sugar, for coating, approx
• light oil, 1 1/2 liters, mostly for frying, some for dough

Directions:

1. Heat oil in a deep pan and add rind of 2 lemons.
2. Cook until browned.
3. Place aniseeds in a small sieve and fry in the same oil.
4. Set aside and drain.
5. Allow oil to cool.
6. Whisk eggs until creamy and fluffy.
7. Slowly add sugar, lemon rind and aniseeds, liquor.
8. Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
9. Add flour and baking powder bit by bit, mixing well each time to make a dough.
10. Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
11. Heat the oil again and fry doughnuts until browned.
12. Drain and roll in sugar.
13. Allow to cool before storing in an airtight container.

Reviews

[TortsChef]

These tasted SO similar to the ones I get in Spain. The only thing I would alter in this recipe is the amount of flour. I recommend adding flour until the dough becomes matted but not crumbled. And KNEAD, KNEAD, KNEAD until the dough is smooth!

[Kira Ohmony]

Those look sooo good, I think I'll use this recipe for my class.