Rosquillas Spanish Doughnuts Food
ROSQUILLAS (SPANISH DOUGHNUTS)
This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year.
Provided by Susie T
Categories Breads
Time 50m
Yield 20-30 doughnuts
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan and add rind of 2 lemons.
- Cook until browned.
- Place aniseeds in a small sieve and fry in the same oil.
- Set aside and drain.
- Allow oil to cool.
- Whisk eggs until creamy and fluffy.
- Slowly add sugar, lemon rind and aniseeds, liquor.
- Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
- Add flour and baking powder bit by bit, mixing well each time to make a dough.
- 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.
- Heat the oil again and fry doughnuts until browned.
- Drain and roll in sugar.
- Allow to cool before storing in an airtight container.
Nutrition Facts : Calories 305.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 42.3, Sodium 69.6, Carbohydrate 66.2, Fiber 1.4, Sugar 27.7, Protein 6.5
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- Heat the milk, olive oil and anise drink in a saucepan. Add 80 grams of sugar and grate some lemon or orange on top (if you like). Turn the heat off as soon as it starts to boil.
- Whisk three eggs in a bowl. Add the baking powder and flour. Mix everything very well and start adding a little bit of the hot mixture you´ve prepared in step 1.
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