Quick and Simple Spanish Recipe: Fried Anise-Infused Doughnuts
Ingredients
For the Doughnuts:
- Eggs: 2 large
- Sugar: 1/4 cup (50g)
- Milk: 1/3 cup (80ml)
- Orange Juice: 1/3 cup (80ml)
- Sunflower Seed Oil: 1/4 cup (60ml)
- Vanilla Sugar: 1 packet (about 8g)
- Salt: 1/2 teaspoon
- Anise Seeds: 1 tablespoon
- All-Purpose Flour: 4 cups (500g)
- Active Dry Yeast: 1 packet (about 7g)
- Sugar for Decoration: As needed
Nutrition Information
- Servings: 20-24 doughnuts
- Calories per Serving: 120 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 80mg
- Fiber: 1g
- Sugar: 6g
Step-by-Step Procedure
1. Preparing the Dough
Mixing the Wet Ingredients
- In a large mixing bowl, whisk together 2 eggs and 1/4 cup (50g) of sugar until the mixture is smooth and slightly frothy.
- Add 1/3 cup (80ml) of milk, 1/3 cup (80ml) of orange juice, 1/4 cup (60ml) of sunflower seed oil, and 1 packet (8g) of vanilla sugar. Continue whisking until all ingredients are well combined.
Combining the Dry Ingredients
- In another bowl, combine 4 cups (500g) of all-purpose flour, 1 packet (7g) of active dry yeast, 1/2 teaspoon of salt, and 1 tablespoon of anise seeds.
- Gradually add the dry mixture to the wet ingredients, stirring continuously until a soft dough forms. You can use a wooden spoon or spatula to mix, ensuring the dough is smooth and well combined.
2. Shaping the Doughnuts
Forming the Dough
- Once the dough is ready, lightly flour your hands and start shaping the dough into small balls. Flatten each ball slightly and poke a hole in the center to form a ring, or leave them as balls if you prefer.
3. Frying the Doughnuts
Heating the Oil
- In a large frying pan, heat enough vegetable oil to submerge the doughnuts. The oil should be hot but not smoking—around 170-180°C (340-350°F) is ideal.
Frying the Doughnuts
- Carefully place the shaped doughnuts into the hot oil. Fry them in batches, ensuring not to overcrowd the pan.
- Fry each side for about 2-3 minutes, or until golden brown. The doughnuts should puff up and become beautifully crispy on the outside.
Draining and Decorating
- Once fried, remove the doughnuts from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- While they are still warm, roll the doughnuts in sugar or dust them lightly with powdered sugar for a sweet finishing touch.
4. Serving the Doughnuts
Enjoying the Treats
- Serve these anise-infused doughnuts warm, either on their own or with a cup of coffee or hot chocolate. The combination of the crisp exterior and the soft, fragrant interior makes them an irresistible treat any time of day.
Tips for Success
- Proper Oil Temperature: Make sure the oil is at the correct temperature before frying. Too hot, and the doughnuts will burn on the outside while remaining raw inside; too cool, and they will absorb too much oil and become greasy.
- Even Shaping: Try to keep the doughnuts evenly shaped for uniform cooking. This will ensure that each doughnut is perfectly golden and cooked through.
- Flavor Variations: For a different flavor twist, you can substitute the anise seeds with cinnamon or nutmeg, or even add a bit of lemon or orange zest to the dough.
Conclusion
These Fried Anise-Infused Doughnuts are a delicious, quick, and simple recipe that brings the flavors of traditional Spanish cuisine right to your kitchen. With their light and fluffy texture and subtle hints of anise, these doughnuts are sure to become a favorite. Best of all, they’re easy to prepare without the need for an oven, making them a perfect treat for any day of the week. Enjoy this delightful dessert that’s ready in minutes!