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|
|10 g||baking powder|
|30 g||melted butter|
|1 tsp||anise seeds|
|1 pinch/es of||salt|
- 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.