Rosquillas (Spanish Doughnuts) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year. Ingredients:
4 eggs |
250 g sugar |
2 lemons, zest of |
1 kg self raising flour |
3 tablespoons anise-flavored liqueur |
1 tablespoon baking powder |
2 tablespoons anise seeds |
1 1/2 cups 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.
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