b'Rosquillas de ans(Aniseed doughnuts) by Esther F | United Kingdom (Spain)Why is it special?This is a very typical Spanish recipe, and is something my grandma used to make a lot. Every time I have them,it brings me back to my childhood. Ingredients500g wheat flour (preferably pastry flour) 4 tablespoons of anise liqueur150g white sugar 1 sachet of baking powder (16g). 3 eggs (medium) Oil for frying (I use sunflower oil, which does not add flavour100ml of mild extra virgin olive oil and makes them lighter)The zest of one orange and half a lemon1 pinch of salt (3 grams)More sugar mixed with a little ground cinnamon to coat them.Method1. Beat the egg whites until stiff with a little salt. Add the egg yolks and mix gently withoutflattening the egg whites.2. Add the sugar, olive oil, aniseed liqueur (if it is for children, you can change it for orange juice),flour and baking powder. 3. Mix everything with the egg mixture, until you get a dough without lumps and that does not stick tothe edges - add more oil if necessary.4. Form the dough into a ball and wrap it in cling film. Leave to rest in the fridge for a couple of hours. 5. Once the time has passed, heat oil in a frying pan; a trick to flavour the oil is to fry two long strips of lemonpeel (without any of the white of the fruit, just the peel) in the oil at a low temperature. Leave them in the oil for 10 minutes at low temperature, 2 over 10 induction temperature points is enough.6. We spread oil on our hands and worktop so that they dont stick, and we make little balls the size of a golf ball, between 5 and 10 grams depending on the size we want. 7. Make a hole in the centre to make the doughnut shape. If you want them crunchier, they can be thinner. 8. Remove the lemon peel from the oil, and fry the doughnuts. So that they are not raw on the inside,put the oil over medium heat. 9. The thicker the doughnuts are, the juicier they will be on the inside and crispier on the outside. When theyare golden brown on both sides, remove and place them on absorbent kitchen paper to remove excess oil.10. Coat them in cinnamon sugar and leave to cool. Enjoy!44'