Roscos de anis

Roscos de anis

It was time to dig out the oldest recipe I own this weekend. My mum’s roscos de anis. These are basically a spanish doughnut. Nothing like the doughnuts we are used to here in the UK. They are not made from a yeasted dough, but more like a really heavy cake dough which is enriched with anise liqueur, aniseed infused olive oil and baking powder as the lightening agent.

However they are deep fried in traditional doughnut fashion then rolled in caster sugar. Like I said these are my mum’s recipe. I think this recipe is at least 100 years old as I know it was passed down to her. In her recipe the sugar in the dough is measured in egg shell halve measures! Fantastic.

Biscuit like in texture, they are always better the next day and subsequent days after that. I make around 50 in one go as they last days in an airtight container….not that they ever hang around that long!

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