Rosquillas Food

ROSQUILLAS (SPANISH DOUGHNUTS)

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.

ROSQUILLAS

Steps:

• Place anise seeds and extra virgin olive oil in a pan. Fry anise seeds for about 30-60 seconds (Be careful since seeds will burn very quickly). Allow to cool.
• Whisk eggs with sugar, lemon rind from the 2 lemons, anise extract, milk and anise seeds and oil.
• Add flour and baking powder bit by bit until dough is firm and not sticky. (If dough appears dry you can add a little bit more milk).
• Knead dough on a floured surface and make doughnut shapes.
• Heat the oil and fry doughnuts until brown.
• Drain and roll in sugar. Store in an airtight container.