Spanish Fried Doughnuts

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These golden Spanish fried doughnuts, called rosquitos fritos in their home country, are a beloved festival treat traditionally dunked into thick hot chocolate. The anise-and-lemon-scented dough is shaped into rings, fried until crisp and amber, then tumbled in cinnamon sugar. They puff up pillowy soft inside with a sweet, lightly crackled crust outside.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 22 gSugar
• 7 gProtein
• 110 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar, plus a pinch for the yeast
• 1/2 cup (120 ml) warm whole milk
• 2 large eggs, room temperature
• 2 tbsp anise liqueur or 1 tsp anise seeds
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tbsp finely grated lemon zest
• 1/2 tsp fine sea salt

For frying and finishing

• 1 1/2 cups mild olive oil or sunflower oil, for frying
• 1/2 cup (100 g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp warm honey, for drizzling (optional)

Directions

1. Stir the yeast and a pinch of sugar into the warm milk and let it stand until foamy, about 8 minutes.
2. In a large bowl, whisk together the flour, sugar, lemon zest, and salt. Make a well in the center and add the eggs, anise liqueur, the activated yeast mixture, and 2 tablespoons of the oil.
3. Stir to bring the dough together, then turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
4. Punch down the dough and divide it in half. Roll each piece into a rope about 1 inch thick and cut into 3-inch lengths. Shape each piece into a ring, pinching the seams firmly to seal, or twist into a loose spiral for a more rustic look.
5. Heat 1 1/2 inches of oil in a heavy deep skillet or Dutch oven to 350°F (175°C). Fry the doughnuts in small batches of 3 or 4, turning once, until deep amber on both sides, about 2 minutes per side.
6. Lift the doughnuts out with a slotted spoon and drain briefly on paper towels. While still warm, roll each one in the cinnamon-sugar mixture until generously coated.
7. Pile the doughnuts onto a serving platter and serve immediately, dusted with extra cinnamon sugar or drizzled with warm honey, alongside thick Spanish hot chocolate for dipping.

Cook’s Notes

• Maintain oil at 350°F (175°C); if it climbs too high the crust browns before the center cooks through.
• Substitute 1 teaspoon crushed anise seeds for a more traditional, less boozy flavor profile.
• For the most authentic experience, serve with a thick mug of Spanish-style hot chocolate for dunking.
• Work in small batches so the oil temperature does not drop and the doughnuts absorb less fat.
• Best eaten the day they are fried; refresh day-old doughnuts for 3 minutes in a 325°F oven to restore the crust.

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