🍩 Con TRUCO❗ ROSQUILLAS de ANÍS de MI ABUELA Esponjosas y Tiernas por días 😉DULCE de PUEBLO

anise seeds

🥗Healthier: fennel seeds

💰Cheaper: caraway seeds

Fennel seeds provide a similar flavor profile.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being a healthier fat.

Crack 2 medium eggs into a bowl.

Add 10 tablespoons of sugar (5 tablespoons per egg).

Incorporate the zest of 1 lemon (or orange if preferred).

Add 5 tablespoons of sunflower oil (or mild olive oil).

Add 4 tablespoons of anise seeds (2 per egg).

Add 6 tablespoons of soy milk (or regular milk if preferred).

Mix in 1 tablespoon of baking powder.

Gradually add 450-460 grams of flour while mixing with hands.

Knead the dough until it is not sticky, adjusting flour as needed.

Cover the dough with a cloth and let it rest for 30 minutes.

Heat abundant sunflower oil in a frying pan until it reaches 160-170°C.

Shape the dough into rings by rolling it into a log and connecting the ends.

Fry the shaped dough in the hot oil, ensuring not to overcrowd the pan.

Turn the rosquillas with tongs when they are golden brown on one side.

Remove the fried rosquillas to a plate lined with absorbent paper.

While still hot, coat the rosquillas in sugar to ensure it sticks.

Let the rosquillas cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens