Spanish · Dessert
Anise Ring Doughnuts
A Spanish-style fried dough ring scented with star anise and orange zest, rolled in sugar straight from the hot oil — a rustic cousin of rosquillas found at village fairs and bakery counters across Spain.
$0
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
360Calories
4.3gProtein
23.4gFat
33.9gCarbs
12.3gSugar
0.9gFiber
175mgSodium
41mgChol
1.9gSat Fat
54mgPotassium
19mgCalcium
1.7mgIron
0.1mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Warm the 8g vegetable oil gently with the star anise until fragrant, about 2 minutes, then strain out the anise and let the oil cool.
2
Whisk the egg and 14g sugar together until pale, then beat in the infused oil and orange zest.
3
Sift the flour and baking powder together and fold into the wet mixture until a soft, slightly sticky dough forms.
4
Turn the dough onto a floured surface and knead briefly just until smooth, about 1 minute.
5
Roll into two ropes roughly 12cm long and pinch the ends together to form two small rings.
6
Heat the 400g frying oil in a deep pan to 175°C (use a thermometer to check).
7
Fry the rings for about 90 seconds per side, turning once, until deep golden brown and cooked through.
8
Lift onto a wire rack lined with paper to drain excess oil for 1 minute.
9
While still warm, toss or roll the rings in the 10g coating sugar until evenly coated.
10
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1/21/2 eggs, beaten (22g)
- 0.5 oz14g sugar white
- 0.3 oz8g vegetable oil
- 0.1 oz3g baking powder
- 0 oz1g infused into the oil, removed before mixing star anise
- 0.1 oz3g zested orange
- 14 oz400g for deep-frying vegetable oil
- 0.4 oz10g for coating sugar white
