Fried Anise Rosquillas Rolled in Sugar

What you need

• 3 large eggs, separated
• 150 g (3/4 cup) granulated sugar, plus 100 g (1/2 cup) for rolling
• 20 g (4 tsp) baking powder
• 1 tbsp ground aniseed
• 50 ml (scant 1/4 cup) anise liqueur
• 50 ml (scant 1/4 cup) orange juice, freshly squeezed
• 50 ml (scant 1/4 cup) mild olive oil, plus about 1 l (4 cups) for frying
• 1 lemon, zest only, finely grated
• 500 g (about 4 cups) all-purpose flour, plus more for dusting

Method

Restated from the original video

1. 1

   Whisk the egg whites with an electric mixer until very foamy, just short of stiff peaks. Whisk in the yolks.

2. 2

   Add 150 g sugar, the baking powder, aniseed, anise liqueur, orange juice, 50 ml oil and lemon zest, mixing with your hand after each addition.

3. 3

   Add the flour a little at a time and knead on a floured surface. Keep going until the dough is soft, smooth and no longer sticks to floured hands, about 10 min.

4. 4

   Roll the dough into balls of about 35 g each, and set them on a floured surface.

5. 5

   Press 2 balls together, one on top of the other, flatten slightly, then poke a hole through the middle with a finger.

6. 6

   Heat about 1 l (4 cups) oil in a deep pot to 175 °C (350 °F). Test with a scrap of dough: it should sink, then float and bubble.

7. 7

   Fry 3-4 rosquillas at a time. Push the handle of a wooden spoon through each hole and turn the ring to keep the hole from closing.

8. 8

   Turn the rosquillas over a few times with a slotted spoon until deep golden all over, 3-4 min in total.

9. 9

   Lift them out, drain on paper towels for a few seconds, then roll them in the remaining sugar while still hot.

10. 10

    Cool on a rack. They taste best the same day.

Imported from terrad.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.