Ingredientes para Rosquillas Spanish Doughnuts
- 4 large eggs
- 1/2 cup granulated sugar, for coating
- Lemons, Zest Of
- Self Raising Flour
- Anise Flavored Liqueur
- 2 teaspoons baking powder
- Anise Seeds
- Light Oil
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Cómo preparar Rosquillas Spanish Doughnuts
- Zest the lemons and set aside. Heat 3 cups of vegetable oil in a deep, heavy-bottomed pan over medium-high heat.
- Add the lemon zest to the hot oil and fry for 2-3 minutes, or until fragrant and lightly browned. Remove with a slotted spoon and set aside.
- Place anise seeds in a small sieve and fry in the same oil for about 1 minute, until fragrant. Remove and set aside.
- Remove the oil from the heat and let it cool slightly.
- In a large bowl, whisk the eggs until light, fluffy, and pale yellow.
- Gradually add the sugar, lemon zest, anise seeds, and liqueur (or milk) to the whisked eggs, mixing well after each addition.
- Stir in 4 tablespoons of the cooled frying oil.
- Gradually add the flour and baking powder, mixing until a soft dough forms. Add more flour if needed, but don't overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth.
- Shape the dough into donut shapes: Take a large spoonful of dough, roll it between your hands to form a ring, and join the ends well.
- Reheat the oil to medium-high heat (350-375°F). Carefully add the doughnuts to the hot oil, frying in batches to avoid overcrowding.
- Fry the doughnuts for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the doughnuts with a slotted spoon and drain on paper towels.
- Immediately roll the warm doughnuts in the 1/2 cup of granulated sugar.
- Let the doughnuts cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
110g
Fat
1g
Carbs
22g
