Spanish cuisine · Desserts & Sweets

Rosquillas de Anís

Deep-fried anise rings made from an olive oil dough, crisp outside and coated with a thin lemon-sugar glaze.

Ingredients · for 8 servings

• 400 g flour
• 3 eggs
• 150 g sugar
• 100 ml olive oil
• 1 tbsp ground anise
• 1 organic lemon (zest)
• 1 packet baking powder
• 1 pinch salt
• 1 l oil for frying
• 150 g powdered sugar
• 2 tbsp lemon juice

Instructions

1. Beat the eggs and sugar for 3 min. until foamy, stir in the olive oil, ground anise and grated lemon zest until the mixture is pale and smooth.
2. Mix the flour, baking powder and salt, knead in and let the soft dough rest covered for 30 min. so it's easy to shape.
3. With lightly oiled hands, take walnut-sized portions, form into 12 cm long ropes and press the ends together into rings.
4. Heat the oil to 165 °C — oil that's too hot browns the outside while the center stays raw — and deep-fry 5–6 rings at a time for 3–4 min., turning once.
5. Drain the golden-brown rosquillas on kitchen paper and let them cool completely.
6. Mix powdered sugar with the lemon juice into a thick glaze, coat the rings with it and let dry for 30 min. until the glaze is matte and firm.