- ½ lb Flour, (approx).
- ¾ Cup sugar.
- 2 Eggs medium.
- 1 Tablespoon sweet Anisette liqueur.
- 1/8 Cup mild olive oil, 0.4°
- 1 Tablespoon baking powder (1/2 packet).
- 1 Lemon.
- Confectioners’ sugar.
- Sunflower oil for frying.
Sift the flour with the yeast.
Pour eggs and sugar in the bowl of an electric Mixtura Magefesa mixer. With the mixing attachment on combine ingredients until well blended.
Add liquor, olive oil and lemon zest. Mix at slow speed.
Replaced the mixing attachment with the kneading hook add flour and yeast mixture slowly. Continue kneading until you get a smooth dough that does not stick to your hands, adding flour as necessary.
Once the dough is ready, roll 1-ounce dough portions into cylindrical shapes. Make the two ends meet to form the doughnut.
Pour sunflower oil in an Non-stick aluminum Magefesa pan. Heat over medium along with a piece of lemon peel.
When the lemon peel starts to brown, remove from the pan. Fry doughnuts in the hot oil until golden brown on one side. Turn the doughnuts over and fry until the other side is golden.
Remove from pan and place on absorbent kitchen paper.
When doughnuts have cooled down, sprinkle with icing sugar and serve.
Use the liqueur of your choice and adjust the quantities to your preferences.
In the Spanish region of Cantabria they are usually prepared with orujo liqueur. If not consuming immediately, keep in a metal biscuit jar. The amount of flour needed may vary depending on the size of the eggs, the liqueur used, and even the type of flour we use.