Rosquillas Spanish Doughnuts Recipes

Steps:

• In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
• Add flour all at once; beat with wooden spoon.
• Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
• Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
• Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
• Drain; roll in cinnamon sugar mixture.

Steps:

• Heat oil in a deep pan and add rind of 2 lemons.
• Cook until browned.
• Place aniseeds in a small sieve and fry in the same oil.
• Set aside and drain.
• Allow oil to cool.
• Whisk eggs until creamy and fluffy.
• Slowly add sugar, lemon rind and aniseeds, liquor.
• Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
• Add flour and baking powder bit by bit, mixing well each time to make a dough.
• Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
• Heat the oil again and fry doughnuts until browned.
• Drain and roll in sugar.
• Allow to cool before storing in an airtight container.

Steps:

• Place anise seeds and extra virgin olive oil in a pan. Fry anise seeds for about 30-60 seconds (Be careful since seeds will burn very quickly). Allow to cool.
• Whisk eggs with sugar, lemon rind from the 2 lemons, anise extract, milk and anise seeds and oil.
• Add flour and baking powder bit by bit until dough is firm and not sticky. (If dough appears dry you can add a little bit more milk).
• Knead dough on a floured surface and make doughnut shapes.
• Heat the oil and fry doughnuts until brown.
• Drain and roll in sugar. Store in an airtight container.

Steps:

• Shift the flour, corn starch and baking powder, add salt and combine.
• In a separate bowl combine sugar with wet ingredients and citrus zest.
• Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
• Grease a bowl and cover with a towel, and let it rest for half hour.
• Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
• Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
• Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .

Steps:

• Sift flour into a bowl; add sugar, egg, baking powder, vanilla, and butter.
• Mix with wooden spoon until you have a firm dough.
• Leave in warm room to let dough rise slightly.
• Shape into circlets or half moons about the diameter of a silver dollar, and spread as evenly as possible so that they'll cook through.
• Fry in a small amount of hot butter about 4 minutes but do not burn.
• Sift confectioners' sugar over and serve warm.
• Makes about 18 cakes Woman's Day Encyclopedia of Cookery.