Rosquillas (Spanish Doughnuts)
Time: 50 mins
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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