Rosquetes Fritos

Typical from the Canary Islands donuts with aniseed.

Method

In a large bowl. Cream the butter, add the eggs one by one until combined.

In a separated bowl, combine all the dry ingredients. Mix with the butter mixture until combined.

Knead on a floured surface, place back in a bowl, cover and let it rest in a warm place for 2 hours.

Make balls from around a lime size, form a rope and connect the extremes together for getting a donut shape.

Heat up oil on a deep fryer a fry until golden brown. Lay the rosquetes on kitchen paper towels.

For the syrup:

In a saucepan place the water and the sugar, bring it to a boil, set aside until the rosquetes are ready.

In a saucepan heat up a scoop of the syrup, add some rosquetes and with a wooden spoon stir good for letting the syrup to get attached all around the rosquetes.

Repeat the procedure with the rest of the rosquetes and syrup.

Let them dry on a wire rack.

• Aniseed
• Donuts
• Rosquetes Fritos
• Spanish