Rosquillas de Anís, Spain's Crispy Ring-Shaped Cookies
🧂 Ingredients
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- 400 grams medium-protein all-purpose flour
- 150 grams granulated sugar
- 2 eggs
- 100 ml olive oil (or neutral vegetable oil)
- 60 ml milk
- 1 tsp baking powder
- 1 tsp anise seeds (anís), ground or whole
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 3 tbsp granulated sugar, for coating
- 500 ml vegetable oil, for frying
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👩🍳 Instructions
- 1 In a large bowl, whisk the eggs and sugar together until slightly fluffy and pale in color, about 2-3 minutes.
- 2 Pour in the olive oil and milk, then whisk until fully combined.
- 3 Add the grated lemon zest and anise seeds, and stir briefly until fragrant.
- 4 Sift the flour, baking powder, and salt into the wet mixture. Stir with a spatula until it forms a dough that can be shaped by hand—don't overmix.
- 5 Let the dough rest for 15 minutes so the flour can absorb the liquid and become easier to shape.
- 6 Take about 25 grams of dough, roll it into a ball, then roll it out into a rope about 12-15 cm (5-6 inches) long using the palm of your hand.
- 7 Join the two ends of the rope to form a ring, pressing gently to seal. Repeat until all the dough is used.
- 8 Heat the oil over medium heat, making sure it's not too hot so the rosquillas cook through evenly without burning on the outside.
- 9 Fry the rosquillas a few at a time (don't overcrowd the pan) until evenly golden, flipping occasionally, about 3-4 minutes per batch.
- 10 Remove and drain on paper towels to absorb excess oil.
- 11 While still warm, roll the rosquillas in granulated sugar until evenly coated. Serve once cooled.
💡 Tips
• If you're not a fan of a strong anise flavor, reduce it to 1/2 tsp or replace it with a touch of vanilla extract.
• Keep the oil at medium-low heat, since rosquillas can easily burn on the outside while staying raw inside if the oil is too hot.
• If the dough is too sticky, you can add 1-2 more tbsp of flour, but don't overdo it—you want to keep the texture soft.
• For a variation, try dipping the rosquillas in a sugar glaze (a mixture of powdered sugar and lemon juice) instead of rolling them in granulated sugar.
📊 Nutrition Facts / serving
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