Anise doughnuts is an old sweet recipe of Spanish deep-fried doughnuts with a fluffy texture, traditionally prepared during the Holy Week period of Easter. These airy, spicy treats are wonderful dipped in drinking chocolate or milk. Mix the all-purpose flour, baking powder, salt and anise seeds in a large mixing bowl. Toss in the butter chunks and the vegetable shortening in spoonfuls.
Begin to mix it with your hands, until the butter is mixed in with the rest of the ingredients. Add the sugar, egg yolks and warm water, working everything together with your hands. In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don’t knead it more than necessary, as soon as it all comes together in a homogeneous mass it is good enough.
Let the dough chill for one hour before starting to prepare the dough. Once the dough is chilled, divide the dough then roll each piece of dough into a rope and connect both edges to form the doughnut shape. IOn a frying pan, heat oil to 350 degrees Fahrenheit then lower the anise doughnuts in the oil and fry them until golden brown.
Place the finished doughnuts on a paper towel to drain off excess oil. While still warm, dust the anise doughnuts with powdered sugar then serve them warm and enjoy. If kept in an airtight container, doughnuts will last for weeks.
- 270 g all-purpose flour
- 60 g sugar
- 10 g baking powder
- 1 medium-sized egg
- 100 ml of milk
- 30 g melted butter
- 1 tsp anise seeds
- A pinch of salt
- Oil for frying
- Powdered sugar
- Put the flour, the baking powder, the sugar and the salt in a mixing bowl. Mix everything together with a spoon then add the milk, the butter, the egg, and the anise seeds.
- Knead with the dough hook for about 3 minutes until the dough doesn’t stick to the bowl, if you are using your hands to knead it will take more time and you can do this on a lightly floured surface.
- Shape the dough into a ball then wrap it with cling film and let it rest for 1 hour in the fridge.
- After that hour, heat oil in a frying pan over medium heat and then spread some oil on your hands, form about 20 to 25 dough balls and shape the donuts.
- Roll the dough into a rope then connect them two edges to form a round doughnut shape.
- Fry donuts on each side until golden brown.
- When donuts are golden brown, place them on a plate lined with a per towel.
- While still warm, roll the donuts in the powdered sugar and serve them warm.