Rosquillas (Spanish Doughnuts)

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.