Rosquillas de Anís Recipe
Rosquillas de Anís are traditional Spanish-style anise doughnuts. These delicious treats are fragrant with the distinct aroma of anise, slightly crispy on the outside, and soft on the inside. Perfect with a cup of coffee or tea, they’re a family favorite for gatherings or holidays.
Ingredients
For the dough:
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) olive oil or sunflower oil
- 2 teaspoons anise extract (or 1 teaspoon anise seeds, crushed)
- Zest of 1 lemon
- 2 teaspoons baking powder
- 3 1/2 cups (450g) all-purpose flour (plus extra for dusting)
For frying and finishing:
- 3 cups (700ml) sunflower oil or vegetable oil (for frying)
- 1/2 cup (100g) granulated sugar (for dusting)
- 1 teaspoon ground cinnamon (optional, for dusting)
Instructions
1. Prepare the dough:
- In a large mixing bowl, beat the eggs and sugar until the mixture is pale and fluffy, about 2-3 minutes.
- Add the milk, oil, anise extract, and lemon zest. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula.
- Once the dough becomes too thick to stir, transfer it to a floured surface and knead lightly until it’s smooth and elastic. Be careful not to overwork the dough.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
2. Shape the rosquillas:
- After the dough has rested, divide it into small pieces (about the size of a walnut).
- Roll each piece into a thin rope, approximately 6 inches (15 cm) long.
- Join the ends of the rope to form a ring, pressing them firmly together to seal.
3. Heat the oil:
- In a deep frying pan or pot, heat the oil over medium heat to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
4. Fry the rosquillas:
- Fry the rosquillas in batches, being careful not to overcrowd the pan. Cook each batch for 2-3 minutes per side, or until golden brown.
- Use a slotted spoon to transfer the fried rosquillas to a plate lined with paper towels to drain excess oil.
5. Coat with sugar:
- While the rosquillas are still warm, toss them in a bowl of granulated sugar (or a mixture of sugar and cinnamon, if desired) until evenly coated.
6. Cool and serve:
- Let the coated rosquillas cool completely on a wire rack.
- Serve them fresh or store in an airtight container for up to 3 days.
Tips for Success
- Anise Flavor: For a stronger anise flavor, use anise liqueur instead of extract, or toast the anise seeds slightly before adding them to the dough.
- Consistency of Dough: The dough should be soft but not sticky. Add small amounts of flour as needed to achieve the right consistency.
- Frying: Maintain the oil temperature to prevent the rosquillas from becoming greasy or burning.
Variations
- Glazed Rosquillas: Instead of coating with sugar, dip the rosquillas in a simple glaze made of powdered sugar and milk.
- Chocolate-Dipped: Once cooled, dip half of each rosquilla in melted chocolate and allow it to set for a fun twist.
- Baked Version: For a lighter alternative, bake the rosquillas at 375°F (190°C) for 12-15 minutes or until golden brown.
Conclusion
Rosquillas de Anís are a simple yet delightful treat that showcase the comforting flavors of traditional Spanish baking. Whether you enjoy them plain, with a touch of cinnamon, or a creative twist, they’re sure to become a favorite in your home. Give this recipe a try and bring a taste of Spain to your kitchen!