Rosquillas de Anís (Traditional Spanish Anise Doughnuts)

• Olive oil60ml
• Baking powder1.5 tsp
• Anise liqueur60ml
• Powdered sugar50g
• Sugar100g
• Egg2 large
• All-purpose flour250g
• Lemon zestzest of 1 large lemon
• Frying oil500ml

How to Make It

• 1

  In a large bowl, whisk together 250g all-purpose flour and 1.5 teaspoons baking powder. 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 dry flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Avoid overworking the dough, as this can make the rosquillas tough.

• 5

  Lightly flour your hands and a clean work surface. 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.