Rosquillas (Spanish Doughnuts)

"This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year."
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Food.com photo by Food.com
photo by Susie T photo by Susie T
Ready In:
50mins
Ingredients:
9
Yields:
20-30 doughnuts
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ingredients

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directions

  • 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.

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Reviews

  1. These tasted SO similar to the ones I get in Spain. The only thing I would alter in this recipe is the amount of flour. I recommend adding flour until the dough becomes matted but not crumbled. And KNEAD, KNEAD, KNEAD until the dough is smooth!
     
  2. Those look sooo good, I think I'll use this recipe for my class.
     
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RECIPE SUBMITTED BY

I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.
 
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