Homemade anise cakes. Presentation:
Anise donuts are one of the classics of homemade pastries. I have to admit that in my family this tradition does not exist, so I had to make a call to an excellent confectioner friend, who has passed her rich recipe. It is a very easy recipe and the dough, not needing fermentation, is prepared very fast. Kids love it because they can play with the dough as if it was plasticine and this is one of the reasons why it’s worth doing at home. Then you will see how well they are eaten and with the peace of mind that the ones made at home know what they are carrying.
You may be wondering if the children can eat them by bringing anise to their ingredients. I assure you that yes, the amount of liquor is very low and also the alcohol evaporates when frying. So prepare them quiet, they are very healthy. Remember to eat them in moderation, huh!
As you have already tasted the donuts sometime, surely you know how rich they are. I also want to say that they are all different even if the recipe has the same base: eggs, milk, sugar, flour, yeast and anise. Then the quantities and aromas are added to the taste of each and the size, while some like huge donuts, others prefer to make them smaller and fall more times into temptation. You decide how you like them the most.
- 2 eggs
- 750 g of flour (the one that admits)
- 200 g of sugar
- 250 ml milk
- 100 ml of oil
- 1 sachet of yeast or baking powder (16 g)
- 60 ml of aniseed
- Zest of a lemon
- a pinch of salt
- Sunflower oil for frying
- Sugar to batter
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Homemade anise raisins: recipe preparation
- Peel the eggs in a bowl and add the sugar. Beat until you bleach them and you will see that they have increased in volume.
- Add a pinch of salt, oil, milk, anise and lemon zest. Beats well again. Mix half the flour with the chemical yeast or baking powder and sieve over the bowl. Beat well.
- Add the flour little by little until the dough thickens. There should be soft dough that is difficult to stir with the spoon or spatula.
- Sprinkle the work surface with flour, pour the dough and work it until it has the desired consistency. It should be soft, but you can work with your hands to form the homemade bread rolls. I indicate the final amount but it is orientative because it incorporates the one that admits (a very usual term in the jargon of our grandmothers).
- Cover with a cloth and let stand for ten minutes to make it more manageable.
- After ten minutes, with your floured hands, take a serving of dough the size of a walnut and model churritos rubbing it in your hands. Put the tips together with a little pressure.
- In a frying pan with plenty of oil (in this case I used the sunflower because it does not add flavor), fry the homemade anise donuts. Let them brown on both sides. If necessary, add more oil when you see that the level is lowered because if the donuts touch the base of the pan, they burn up immediately. Remember that chemical yeast or baking powder will make them grow a lot, so leave a good separation between them when frying. In the image I show you the difference in size between a raw and a fried donut.
- When they have grown turn they and when they are golden leave them on top of an absorbent kitchen paper to remove the excess oil. While they are hot, pass them by a plate in which you have placed sugar and demolish them.
- Leave them in a dish or rack to cool them down. Once cold, store them in a tin box. They will last several days. Although dried, they dry; homemade anise donuts are still very rich.
If you like homemade desserts, I suggest that you see the Wind Fritters (recipe here) and the Loops of Puff pastry (recipe here).