I know, the high temperatures these days do not invite to prepare recipes of this type. But, more bearable days will come when we want to relax in the kitchen and prepare some sweet for a snack. And then I hope you remember this classic that I propose today: fried anise donuts.
It is such a popular recipe that there are numerous versions Of the same. I'm not a big fan of aniseed desserts, but I like to try and give recipes like these a try. At home they have flown, because even if we prepare them for a specific purpose, we must be aware that they end up becoming a 24-hour temptation.
Fried anise donuts
The fried anise donuts that we prepare today are a classic of our popular gastronomy. Ideal for breakfast or a snack, don't you think?
Author María
Kitchen: Spanish
Recipe type: Dessert
Rations: 25
Preparation time:
Cooking time:
Total time:
Ingredients
- 800 g. all-purpose flour
- 5 eggs
- 250 ml. mild olive oil
- 250 ml. of sugar
- A generous handful of green anise
- 2 envelopes of Royal type yeast
- Sweet anise
Preparation
- We put the oil in a frying pan and add the anise grains. We heat until it takes heat and then we remove from the heat. We let it cool completely.
- In a bowl we beat the eggs until they foam. Then, we add the sugar and continue beating until it is perfectly integrated.
- Now, add the strained oil and mix well.
- We mix 500 g. Of flour with yeast. We start by incorporating the 500 g of flour into the bowl and mixing. Then we gradually incorporate the rest until we achieve a tender and manageable dough that allows us to form a ball.
- With hands greased in oil, we form balls of about 25 gr. We are placing them on the counter. When we're done, let them rest for 20 minutes.
- Then we take two balls, we stick them on the flat part that has been resting on the countertop and make a hole in the center.
- In a deep saucepan, we heat plenty of oil to fry them. We are adding them to the oil one at a time in batches. It is important to control the temperature of the oil so that they do not burn on the outside and remain raw on the inside.
- When removing them, we place them on absorbent paper to remove the excess oil and immediately, the brush with sweet anise.