Rosquillas de Anís (Anise Ring Doughnuts)
Why this recipe works
- Aromatic flavour: Anise seeds, lemon zest and orange zest give the doughnuts a distinctive Spanish-style fragrance without making the dough heavy.
- Golden exterior: Frying at 170°C (340°F) helps the rings puff and colour evenly while keeping the centre soft.
- Light sweetness: A final toss in caster sugar sweetens the outside without turning the doughnuts into a glazed or overly rich dessert.
Get the most out of this recipe
Ingredient notes
- Use anise seeds, not star anise: Anise seeds give the classic sweet, liquorice-like aroma. Star anise is much stronger and would change the flavour of the dough.
- Choose unwaxed citrus: Because the zest goes directly into the dough, unwaxed lemon and orange give a cleaner citrus flavour.
- Olive oil adds character: Olive oil brings a gentle fruitiness to the dough and frying oil; use a neutral oil for frying if you prefer a milder finish.
Timing notes
- Rest sticky dough briefly: If the dough feels very sticky or springs back during shaping, a short rest lets the flour hydrate and makes the rings easier to form.
- Coat while warm: Toss the rosquillas in caster sugar while they are still warm so the sugar clings lightly to the surface.
- Best freshly fried: Rosquillas are at their best on the day they are made, when the outside is light and the crumb is tender.
Common mistakes
- Letting the oil drift: Oil that is too hot browns the outside before the middle cooks; oil that is too cool makes the doughnuts absorb more oil.
- Frying too many at once: Work in batches so the oil temperature stays steady and the rings have room to puff evenly.
- Removing them too early: The rings should be golden, puffed and cooked through before draining, especially because the dough contains egg.
Serving ideas
- Serve with coffee: Their anise and citrus notes work well with strong coffee or espresso.
- Pair with black tea: A plain black tea balances the sweetness without competing with the anise flavour.
- Add fresh fruit: Serve with orange segments or berries for a fresher dessert plate.
Equipment you'll need
Ingredients
Instructions
- Tip 60 g of the caster sugar into a shallow bowl and set aside for finishing. Finely zest the lemon and orange, then squeeze 2 tbsp lemon juice and 2 tbsp orange juice.
- In a mixing bowl, whisk the eggs with the remaining caster sugar until slightly paler. Whisk in the olive oil, anise seeds, citrus zest and the measured citrus juices.
- In a second bowl, whisk together the plain flour, baking powder and fine sea salt. Add the dry ingredients to the wet and mix until a soft, slightly tacky dough forms; if it feels very sticky, leave it to stand for 5 minutes to hydrate.
- Divide the dough into 12 equal pieces and roll each into a rope about 12 to 14 cm long. Join the ends firmly to make rings, then set them on a lightly oiled surface while you heat the oil.
- Pour enough olive oil into a large pot to come up about 4 to 5 cm and heat to 170°C (340°F). Fry the rings in batches for 2 to 3 minutes per side until golden and puffed, adjusting the heat to keep the temperature steady.
- Lift the rosquillas out with a slotted spoon and let them drain briefly. While still warm, toss in the reserved caster sugar to lightly coat, then leave to cool for 5 minutes before serving.
Recipe notes
Tips
- Keep the oil close to 170°C (340°F): too hot and the outside will brown before the centre cooks, too cool and the rosquillas will absorb oil.
- If the dough springs back when shaping, rest it for 5 to 10 minutes, then roll again for smoother rings.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, use eggs with a recognised food safety standard and ensure the doughnuts are cooked through.
Substitutions
- Replace Lemon with an extra Orange for a sweeter, softer citrus note.
- Replace Olive oil with vegetable oil for frying if you prefer a more neutral flavour.
Storage
- Refrigerate up to 2 days
- Best eaten the day they are made. Store in an airtight container at room temperature for up to 2 days; refresh in a 160°C (320°F) oven for 4 to 6 minutes, then dust with a little more caster sugar if needed.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Yield: ring doughnuts
- Total time: 1h (35min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Pignolata (Sicilian Honey-Glazed Pastry Clusters)
Honey-glazed fried dough clusters with pistachios
Klenät (Nordic Fried Christmas Pastries with Cardamom)
Twisted Nordic fried pastries dusted with icing sugar
Coca de Llardons (Catalan Pork Crackling Pastry)
Crisp puff pastry with pork cracklings, pine nuts and sugar
Sfogliatelle Ricce (Layered Italian Pastries with Ricotta and Semolina)
Crisp sfogliatelle ricce with ricotta and semolina filling
Cannoli Siciliani (Fried Pastry Tubes Filled with Ricotta)
Fried cannoli filled with sweet ricotta and finished with pistachios
Brazo de Gitano (Swiss Roll with Cream)
Spanish Swiss roll filled with sweetened whipped cream
Basundi (Thickened Sweetened Milk with Cardamom and Saffron)
Thickened sweetened milk dessert with cardamom, saffron and pistachios
Rødgrød med Fløde (Nordic Berry Pudding with Cream)
Chilled Nordic berry pudding served with cold double cream
Lemon Icebox Pie
No-bake lemon pie with a crisp biscuit crumb base
Holiday Flan (Festive Caramel Custard)
Silky baked flan with caramel, vanilla, and sweet milks.
Turrón de Jijona (Soft Almond Nougat)
Soft Spanish almond nougat made with honey and sugar
Hwachae (Korean Fruit Punch)
Chilled Korean fruit punch with sparkling water and fresh fruit
Pizelle (Italian Waffle Biscuits)
Thin Italian waffle biscuits with anise and lemon zest
Rosquillas (Spanish Lemon and Aniseed Doughnuts)
Spanish lemon and aniseed ring doughnuts with a sugar coating
Ciambella (Italian Ring Cake)
Tender Italian ring cake with olive oil and icing sugar
Torta di Mele Rustica (Rustic Italian Apple Cake)
Rustic Italian apple cake with lemon zest and cinnamon
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Crostata di Marmellata (Italian Apricot Jam Tart)
Buttery shortcrust tart filled with apricot jam
You might also like
Vegan Shepherd’s Pie with Lentils, Mushrooms and Mash
Vegan shepherd’s pie with lentils, mushrooms and olive oil mash
Vin Chaud (French Mulled Wine with Orange and Spices)
French mulled wine warmed with orange, spices and sugar
Air Fryer Chicken Wrap
Air-fried chicken wrap with lettuce, tomato and yoghurt dressing.
Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion and parmesan
Cocido Montañés (Cantabrian Bean and Pork Stew)
Cantabrian bean and pork stew with cabbage and smoked paprika
Vasilopita (Greek New Year’s Cake)
Buttery Greek cake with orange and vanilla
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
