Ingredients
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4
-
250
-
2
-
1
-
3
-
1
-
2
-
1 1/2
-
-
-
-
-
-
-
Directions
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.,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!,Those look sooo good, I think I’ll use this recipe for my class.
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Steps
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1
Done
|
Heat Oil in a Deep Pan and Add Rind of 2 Lemons. |
|
2
Done
|
Cook Until Browned. |
|
3
Done
|
Place Aniseeds in a Small Sieve and Fry in the Same Oil. |
|
4
Done
|
Set Aside and Drain. |
|
5
Done
|
Allow Oil to Cool. |
|
6
Done
|
Whisk Eggs Until Creamy and Fluffy. |
|
7
Done
|
Slowly Add Sugar, Lemon Rind and Aniseeds, Liquor. |
|
8
Done
|
Take Four Tablespoons of the Oil Used to Fry Lemon Rind and Aniseeds and Add to Mixture. |
|
9
Done
|
Add Flour and Baking Powder Bit by Bit, Mixing Well Each Time to Make a Dough. |
|
10
Done
|
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
Done
|
Heat the Oil Again and Fry Doughnuts Until Browned. |
|
12
Done
|
Drain and Roll in Sugar. |
|
13
Done
|
Allow to Cool Before Storing in an Airtight Container. |
