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Anise Donuts


There are only a few other sweet treats that are as quintessentially Spanish as the Anise donut. Even though they are particularly popular during the Holy Week, who can resist a sweet donut along with your coffee at any time of the year?? Try our gluten free recipe; it’s finger licking good!


270 g Mix C - Mix Pâtisserie
60 g sugar
10 g baking powder
1 egg (M)
100 ml milk
30 g melted butter
1 tsp anise seeds
1 pinch/es of salt
sunflower oil


  • Put the flour, the baking powder, the sugar and the salt in a mixing bowl. Mix everything together with a spoon.
  • Add the milk, the butter, the egg and the anise seeds.
  • Knead with the dough hook for about 3 minutes until the dough doesn’t stick to the bowl.
  • If the dough is very soft, add a little more flour.
  • Shape the dough into a ball, wrap it with cling film and let it rest for 1 hour in the fridge.
  • After that hour, heat sunflower oil in a frying pan over medium heat.
  • Spread some oil on your hands, form about 20 to 25 dough balls and shape the donuts.
  • Smash the dough gently with the palm of your hands and open a hole in the middle with your fingers.
  • Fry donuts on each side until golden brown.
  • When donuts are golden brown, place them on a plate lined with paper towel.
  • While still warm, roll the donuts in the sugar.
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