Rosquillas are Spain’s answer to doughnuts. No yeast. No waiting around. Just a simple dough scented with anise and lemon, fried until golden, then glazed or sugared. They’re crunchy outside, fluffy inside, and gone in 60 seconds. Let’s fry.
Ingredients
Makes about 15 rosquillas.
For the Dough:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¼ cup (60ml) vegetable oil
- 1 tbsp anise liqueur (or 1 tsp anise extract + 1 tbsp milk)
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 2 tbsp milk or lemon juice
For Frying:
- Vegetable oil for frying
Step-by-Step Instructions
Step 1: Make Dough
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, oil, anise liqueur, lemon zest, and vanilla.
- Pour wet into dry. Mix until a soft, slightly sticky dough forms.
Step 2: Shape Rings
- Lightly flour your hands. Pinch off a golf-ball-sized piece of dough (about 1½ tablespoons).
- Roll into a log. Join the ends to form a ring. Place on parchment.
- Repeat with remaining dough.
Step 3: Fry
- Heat 2 inches of oil to 350°F (175°C).
- Fry rosquillas in batches, 2–3 minutes per side, until deep golden brown.
- Drain on paper towels.
Step 4: Glaze or Sugar
- For glaze: Whisk powdered sugar and milk. Dip warm rosquillas. Let set on a rack.
- For sugar dusting: Toss warm rosquillas in cinnamon sugar.
Step 5: Serve
- Serve warm or at room temperature. Watch them vanish.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 15 rosquillas | Difficulty: Easy
Storage Notes
Best fresh day-of. Store in airtight container for 2 days. Reheat in oven at 350°F for 3–4 minutes to restore crispness. Not freezer-friendly — texture suffers.
