“This was my beloved amatxu's (mom's in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate... yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy”
READY IN:
40mins
SERVES:
24
YIELD:
1 24
UNITS:
US

Ingredients Nutrition

Directions

  1. Shift the flour, corn starch and baking powder, add salt and combine.
  2. In a separate bowl combine sugar with wet ingredients and citrus zest.
  3. Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
  4. Grease a bowl and cover with a towel, and let it rest for half hour.
  5. Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
  6. Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
  7. Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .

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