Aniseed doughnuts

Now we go with the flour, if you knead by hand in the bowl with the previous mixture we add the flour little by little mixing first with a wooden stick and then we pass to the table to knead. If you have a mixer; to the mixer (how I love my Kitchen Aid.. hehe). The flour will have to be added as much as necessary until it comes off your hands.

Once the time has passed, we wet our fingers with olive oil to form the donuts more easily without the dough sticking to us (in the video you can see in detail how to make them so that you can see the fold of the Easter donut).

Spanish aniseed doughnuts

Easter doughnuts are one of the most authentic recipes that exist. Tradition turned into one of those snacks that you will fall in love with. They are usually cooked fried, those grandmothers and mothers who waited for the arrival of these days of celebration to start kneading first thing in the morning. The smell of rosco de Semana Santa has been able to wake us up on more than one occasion, but the time has come to create the same effect in our own home. If you want to enjoy one of the most authentic sweets for a few days with your family, take note of these incredible Easter rolls, they are easy to prepare and delicious.

Delicious recipes

In any case I hope you are encouraged to prepare this recipe, super easy and very simple. Besides, with the step by step photos you will have no doubts about how to make them and in an hour you can have these homemade donuts ready, which I promise you will love!

6º) If you see that it is a little sticky you can clean your hands well, dry them and pour a little bit of oil on them. Now give the dough a cylinder shape by turning it back and forth with both hands (look at the photo).

10º) Put in a hot oven at 220ºC with heat up and down. Leave the donuts in the oven until they are lightly browned. In my case with 15 minutes they are more than done but it will depend on your oven. I advise you to read at the end of the recipe to know more about the baking time. When the roscos are ready remove the tray from the oven and let them cool. And ready, out of the kitchen and ready to eat!

About the baking times you know that each oven is a world, I have access to 4 different ovens and the times change so take the time I give in the recipe as an estimate. It is better if you bake only one donut and let it cool and test how it looks like. Keep in mind that when they cool they harden and you can’t trust them right out of the oven. To test how they look on the inside you will have to let them air for at least ten minutes and keep in mind that they will harden a little more.

Doughnuts of the three spoons

Now we go with the flour, if you knead by hand in the bowl with the previous mixture we add the flour little by little mixing first with a wooden stick and then we pass to the table to knead. If you have a mixer; to the mixer (how I love my Kitchen Aid.. hehe). The flour will have to be added as much as necessary until it comes off your hands.

Once the time has passed, we wet our fingers with olive oil to form the donuts more easily without the dough sticking to us (in the video you can see in detail how to make them so that you can see the fold of the Easter donut).