Traditional rosquillas (anise fried doughnuts)

This week we are hosting our summer supper club and we will be celebrating the fantastic summer produce with a delicious Spanish tapas feast. Apart from all the delicious tapas that we will be serving (will also post the recipes) we normally say goodbye to our guest with a little take home goodie bag.  What could we give them this time that was delicious, spanish, sweet and maybe not too familiar? I thought of “tejas” but then realised that they are same as the almond tuiles we get in London. Then I remembered how excited I used to get when my aunt Matilde used to come and visit with her delicious Anise Rosquillas. So i was on a mission, to get her recipe and try to replicate it. Her recipe is just a few ingredients written in an old notebook, no method, no pictures! And I had no idea what some of the ingredients were or where to get them! Gaseosa sachets?? After some research and a few attempts at different recipes I came up with my own recipe adapted from my aunt’s. These are the softest and most delicious moist rosquillas ever! nothing to do with those rock solid and dry ones you find sometimes in spanish shops. It’s an incredible easy recipe, then only messy part is the shaping!
Makes around 40 doughnuts

Ingredients:
1 egg
6 tbsp caster sugar
5 tbsp of sunflower oil (fried with the zest of half a  lemon and cool down)
5 tbsp of white wine ( i didn’t have white wine so i used vermouth)
20 g baking powder
250ml of anise (i bought a bottle of Anis del Mono at Malaga airport! If you don’t have any anise liqueur will do; pernod pastis, sambuca)
Plain flour (unknown quantity, until right consistency)
1l sunflower/vegetable oil for deep-frying
Put the egg in a large bowl and whisk in the sugar. Then add the oil, white wine and anise and mix well. Add some flour mixed with the baking powder and whisk well. Keep adding flour until you get a soft dough. It still need to be quite wet as this will make the rosquillas very moist. Leave the dough to rest for 15 min. (this will help relax the dough and will be easier to shape).  Oil your hands and make small balls of dough. Pour the oil in a sauce pan and heat up till medium hot. Make sure the oil is not too hot or it will brown the rosquillas before they are cooked inside.   Once all the balls are done make a hole in the middle by pushing your finger through and lower them into the hot oil. Once golden brown turn over and cook slowly till golden brown. Remove from oil and place in a tray with kitchen paper. Add some sugar.

Enjoy them!

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