Why You’ll Love This Recipe

• Authentic Spanish flavor with a hint of anise
• Wonderfully crisp and light texture
• Easy to make with simple pantry staples
• Perfect for dipping in coffee or hot chocolate

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Rolling pin
• Doughnut cutter or two round cookie cutters (one large, one small)
• Heavy-bottomed pot or deep fryer
• Slotted spoon or spider strainer
• Wire rack
• Paper towels

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 large lemon
• 2 large eggs, lightly beaten
• 1/2 cup olive oil or sunflower oil
• 1/4 cup anise-flavored liqueur (like Anís del Mono) or 2 teaspoons anise extract
• Vegetable oil or sunflower oil, for frying (about 4-6 cups)
• Powdered sugar or granulated sugar, for dusting (optional)

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the lemon zest until evenly distributed.
2. In a separate medium bowl, whisk together the lightly beaten eggs, olive oil, and anise liqueur (or extract).
3. Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until a shaggy dough begins to form.
4. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, just until it comes together into a smooth ball. Do not overwork it. Wrap the dough in plastic and let it rest for 15 minutes.
5. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
6. Using a 2.5-inch round cutter, cut out circles from the dough. Then, use a smaller 1-inch cutter to cut a hole in the center of each circle to create a ring shape. Gather and re-roll the scraps to cut more rings.
7. Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F (175°C).
8. Carefully place 3-4 rosquillas into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until they are a beautiful golden brown and puffed up.
9. Use a slotted spoon or spider strainer to remove the rosquillas from the oil, allowing any excess oil to drip off. Transfer them to a wire rack lined with paper towels to cool completely.
10. Repeat the frying process with the remaining dough rings. Once cooled, you can dust them with powdered sugar or roll them in granulated sugar for an extra sweet crunch.

Expert Cooking Tips

• Don’t overwork the dough! Mix just until it comes together for a tender, not tough, rosquilla.
• Monitor your oil temperature. If it’s too hot, the outside will burn before the inside is cooked. If it’s too cool, they’ll absorb too much oil and be greasy. Aim for around 350°F (175°C).
• Fry only a few at a time to avoid overcrowding the pot, which can lower the oil temperature and lead to soggy results.
• For an extra flavor boost, infuse your frying oil by gently warming it with a strip of lemon peel for a few minutes before you start frying. Just remember to remove it before it burns!

Substitutions and Variations

For a non-alcoholic version, replace the anise liqueur with 2 teaspoons of anise extract mixed with enough milk or water to equal 1/4 cup. You can also experiment with other flavors! Swap the lemon zest for orange zest, or replace the anise with 1 teaspoon of vanilla extract for a different twist. A gluten-free all-purpose flour blend can be tried, but the texture may vary.

Common Mistakes to Avoid

The most common mistake is having the wrong oil temperature, leading to either burnt or greasy rosquillas. Use a kitchen thermometer for best results. Another pitfall is overworking the dough, which develops the gluten too much and makes the cookies tough instead of light and crisp. Handle the dough gently and as little as possible.

Serving Suggestions

Rosquillas are traditionally served with a hot beverage for dipping. Enjoy them with a strong café con leche, a rich Spanish hot chocolate, or a simple cup of black tea. They are perfect for a ‘merienda’ (afternoon snack) or as a light breakfast treat. For a fancier presentation, arrange them on a platter and dust lightly with powdered sugar just before serving.

Storage and Reheating Tips

Store the rosquillas in an airtight container at room temperature for up to one week. Make sure they are completely cool before storing to prevent them from becoming soft. They tend to get better the day after they’re made as the flavors meld. Do not refrigerate, as this can make them stale.

Frequently Asked Questions

Can I bake these instead of frying them?

Yes, you can! For a baked version, preheat your oven to 350°F (175°C). Place the rings on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown. They will have a slightly different, more cookie-like texture but are still delicious.

My dough is too sticky. What should I do?

If the dough feels overly sticky and is difficult to handle, add a tablespoon of flour at a time until it’s smooth and manageable. The dough should be soft but not cling to your fingers excessively.

What is anise liqueur and where can I find it?

Anise liqueur is a spirit flavored with aniseed, star anise, or fennel. Common Spanish brands are ‘Anís del Mono’ or ‘Chinchón’. You can find it in most well-stocked liquor stores. If you can’t find it, anise extract is a great non-alcoholic substitute found in the baking aisle.

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15-20 minutes before rolling it out.

Conclusion

There’s something so comforting about the aroma of freshly made rosquillas filling the kitchen. This recipe brings a little piece of Spanish tradition right to your home, creating a treat that’s both simple and incredibly satisfying. I hope you love making and sharing these crispy, anise-scented cookies as much as I do! If you try this recipe, I’d love to see your creations! Tag me on Instagram and be sure to pin this recipe on Pinterest to save it for later!