Rosquillas

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/2 cup

Baking powder

1 tablespoon

Anise seeds

1 tablespoon

Salt

1/4 teaspoon

Eggs

2 large

Unsalted butter

1/4 cup, melted

Vegetable oil

for frying

Powdered sugar

for dusting

Instructions

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, anise seeds, and salt until well combined.
2. In a separate bowl, beat the eggs and then add the melted butter. Mix thoroughly to combine.
3. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
4. On a floured surface, turn out the dough and gently knead it for a minute. Roll out the dough to about 1/2-inch thick and use a doughnut cutter (or two round cutters) to cut out doughnut shapes.
5. Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C). Ensure the oil is hot enough to fry the doughnuts without absorbing too much oil.
6. Fry the doughnuts in batches, about 2-3 at a time, for about 2 minutes on each side or until they are golden brown and cooked through. Avoid overcrowding the pot to maintain the oil temperature.
7. Once cooked, carefully remove the doughnuts and place them on paper towels to drain excess oil. While still warm, dust generously with powdered sugar.
8. Serve warm and enjoy the delightful flavors of these traditional Spanish treats!