BEST DOUGHNUTS | Roscos De Anis | My favourite doughnuts ever | Spanish Doughnuts | Food with Chetna

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a subtle flavor while maintaining moisture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

Prepare aniseed oil by heating 600 ml of extra virgin olive oil with 6 tablespoons of anise seeds for 5-8 minutes until the seeds darken in color.

Let the aniseed oil cool down completely after heating.

Sift the cooled aniseed oil into a clean jar and set aside.

In a mixing bowl, combine 380 grams of plain flour, 130 grams of caster sugar, and 7 grams of baking powder, and mix well.

Add 3 eggs to the dry mixture and whisk together.

Pour in 125 ml of the prepared aniseed oil and mix.

Add 60 ml of aniseed liqueur (or buca) to the mixture and combine until the dough is sticky and thick.

Flour your hands and take a portion of the dough, shape it into a ball, and make a hole in the center.

Flour a baking tray to prevent sticking and place the shaped donuts on it.

Heat sunflower oil to 190°C for frying.

Fry the donuts, starting with the first one rolled, for 30 seconds on one side, then turn them over and cook for 3 minutes on the other side.

Remove the donuts from the oil and let them rest for a few seconds on a tray.

Roll the warm donuts in caster sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens