Fried Donuts Recipe (Roscos Fritos)

Method7 steps · about 30 min

1. 1

   Step 1: Whisk the egg (1) with the 3 tbsp dough sugar until pale and combined. Whisk in the 3 tbsp dough olive oil, anise liqueur (3 tbsp), baking soda (1 tsp) and baking powder (2 tsp), then mix in the whole milk (3 tbsp) and lemon zest.

   Uses 1 large egg · 3 tbsp sugar, for the dough · 3 tbsp olive oil, for the dough · 3 tbsp anise liqueur · 1 tsp baking soda · 2 tsp baking powder · 3 tbsp whole milk · Finely grated zest of 1 lemon

2. 2

   Step 2: Gradually mix in flour from the 1⅔-cup allowance until the dough is slightly sticky but can be shaped. Set any unused measured flour aside. Add a little extra flour only if needed; too much makes the doughnuts hard.

   Uses Combined egg, sugar, oil, liqueur, leaveners, milk and zest · Only as much as needed from the 1⅔-cup flour allowance · Extra all-purpose flour, only if needed to make the dough workable

3. 3

   Step 3: Heat a couple of inches of the frying olive oil in a wide, heavy pan. Keep the oil below smoking and test it with a tiny piece of dough: it should gently sizzle and brown.

   Uses Olive oil, enough for a couple of inches in the frying pan

4. 4

   Step 4: While the oil heats, lightly grease your hands with the separate hand oil and shape the dough into approximately 16 small rings. Poke a hole in each and gently stretch the hole to about 1 inch (2.5 cm) across so it stays open as the doughnuts fry. Monitor the heating oil.

   Uses Workable dough only; any unused flour is set aside · A little olive oil, for greasing your hands before shaping

5. 5

   Step 5: Gently lower a few shaped doughnuts at a time into the ready oil, leaving space between them. Fry until brown on one side, turn and brown the other, adjusting the heat so the centers cook through before the exterior darkens. Continue in batches until all the shaped doughnuts are cooked; a first doughnut can be split to check its center.

   Uses Shaped doughnut rings · Frying oil heated and tested for the doughnuts

6. 6

   Step 6: Lift the cooked doughnuts out with a slotted spoon and place them on paper towels to drain briefly.

   Uses Cooked doughnuts lifted from the frying oil

7. 7

   Step 7: Put the ¼ cup coating sugar in a shallow dish and coat the drained doughnuts while they are still hot. Set any unused coating sugar aside. Enjoy them freshly made; after cooling, keep leftovers in an airtight container.

   Uses Drained cooked doughnuts · Sugar adhering to the doughnuts from the ¼-cup coating allowance