Rosquillas (Spanish Lemon and Aniseed Doughnuts)

• 150 g Caster sugar
• 1 medium Lemon, unwaxed
• 2 large Egg
• 60 ml Whole milk
• 1 tsp Vanilla extract
• 1 tsp Anise seeds
• 300 g Plain flour
• 10 g Baking powder
• 1 pinch Fine sea salt
• 750 ml Sunflower oil

1. Tip 50 g of the caster sugar into a shallow bowl and set aside for coating. Finely zest the lemon, then squeeze out 1 tbsp lemon juice. In a mixing bowl, whisk the eggs with the remaining sugar until slightly paler.
2. Whisk in the milk, vanilla extract, lemon zest, lemon juice and anise seeds. Add the flour, baking powder and salt, then mix until you have a soft dough that holds together. Rest the dough for 10 minutes so it hydrates and becomes easier to shape.
3. Divide the dough into 12 pieces and roll each into a rope about 12 to 14 cm long. Join the ends to form rings, pinching firmly so they do not open in the oil. Keep the shaped rings on the work surface while you heat the oil.
4. Pour the sunflower oil into a large pot and heat to 170°C (340°F). Fry the rings in batches for 2 to 3 minutes per side, turning once, until deep golden and cooked through. Lift out with a slotted spoon and let excess oil drip back into the pot.
5. While still warm, toss the rosquillas in the reserved caster sugar to coat lightly. Leave for 5 minutes so the coating sets. Serve warm or at room temperature with coffee.

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