By eatmundo · July 7, 2026
🇪🇸Same ingredients, elsewhere in the world
15 matchesDishes from other countries' kitchens, made from the same core ingredients as Rosquillas de Anís (Traditional Spanish Anise Doughnuts). The percentage is the share of ingredients the two recipes have in common.
Gugelhupf (Bundt Cake)In Germany · same ingredients63%
Polish Cheese DoughnutsIn Poland · same ingredients55%
Classic Black and White CookieIn the USA · same ingredients53%
Delight in Rosquillas de Anís, a beloved Spanish pastry known for its distinctive ring shape, delicate texture, and aromatic hint of anise. These light, cake-like doughnuts are fried until golden and often dusted with powdered sugar, making them a perfect treat with coffee or for celebrations.
According to eatmundo's ingredient comparison, the closest dish to Rosquillas de Anís from another cuisine is Gugelhupf (Germany): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, whisk together 350g all-purpose flour and 1.5 teaspoons baking powder; set the remaining 50g flour aside. In a separate bowl, whisk 2 large eggs with 100g granulated sugar until pale and fluffy.
- 2
Gradually add 60ml olive oil (a mild-flavored variety is best) and 60ml anise liqueur to the egg mixture, mixing until well combined. The anise liqueur provides the signature flavor, so don't skip it!
- 3
Grate the zest of 1 large lemon directly into the wet ingredients, avoiding the bitter white pith. Stir well to distribute the fragrant zest throughout the mixture.
- 4
Slowly add the flour and baking powder mixture to the wet ingredients, mixing with a wooden spoon or your hands until a soft dough forms. Then work in the reserved 50g flour, a spoonful at a time, only until the dough stops sticking to your hands. It should be soft and smooth, not sticky. Avoid overworking the dough, as this can make the rosquillas tough.
- 5
Lightly dust your hands and a clean work surface with any remaining reserved flour. Take small portions of dough (about 20g each) and roll them into ropes about 10 cm long, then join the ends to form a ring shape, about 5 cm in diameter.
- 6
Heat about 500ml of vegetable oil or sunflower oil in a deep pan or Dutch oven to 170-175°C (340-345°F). Fry the rosquillas in batches of 3-4, turning them occasionally, for 3-5 minutes until golden brown on all sides. Don't overcrowd the pan, as this lowers the oil temperature.
- 7
Carefully remove the fried rosquillas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. They should feel light and slightly crisp on the outside.
- 8
While still warm, generously dust the rosquillas with 50g of powdered sugar. Arrange them on a serving platter and serve immediately, or store in an airtight container for up to 3 days to enjoy with your afternoon coffee.
Frequently Asked Questions
What is Rosquillas de Anís?
Rosquillas de Anís are ring-shaped Spanish fried pastries flavored with anise liqueur and lemon zest. Made from an olive oil and flour dough, they are typically served as a sweet snack or dessert during festive occasions and holidays.
What kind of anise liqueur should I use for rosquillas?
A dry or sweet anise liqueur (like Anís del Mono or Chinchón) works best. The alcohol cooks off, leaving behind a delightful anise flavor.
How do I prevent the rosquillas from getting too oily?
Maintain the oil temperature between 170-175°C (340-345°F). If the oil is too cool, they absorb more oil; if too hot, they burn on the outside before cooking through.
Can I bake Rosquillas de Anís instead of frying?
While traditionally fried for their characteristic texture, you can bake them at 180°C (350°F) for 15-20 minutes, though the texture will be denser and more cake-like.
How long do Rosquillas de Anís stay fresh?
Rosquillas are best enjoyed the day they are made. However, stored in an airtight container at room temperature, they will remain fresh for up to 3 days.
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