Rosquillos (Spanish anise and cinnamon flavoured doughnuts)


I am not wild about doughnuts or sweet things, but I make an exception now and then. In Andalucia, you often smell the delicious odour of these being made emanating from kitchen windows during Christmas and Easter. I have seen people munch on these with a glass of wine but personally, I prefer them with my cafe con leche. I found this recipe on They are easy to do and I love making them!



Ingredients for 4 servings:
1 egg,
450 grs of flour (I added a bit more)
200 ml of milk
100 ml of olive oil
lemon peel finely grated (half)
a pinch of ground Cinnamon
1 teaspoon of baking power
a good dash of dry anise
Ground sugar, olive oil and more ground cinnamon.

1.- In a wide and deep recipient, mix the egg, the milk, oil, lemon peel, Cinnamon pinch and dash of anise.
2.- Mix the flour with the baking power in a different bowl.
3.- With your hands, add and mix the mixture of the bowl into the wide and deep recipient until you get a dense dough. The consistency will depend on the anise dash and size of the egg. Add more flour if you feel it’s necessary. The dough will be very sticky at first, but as soon as you get the above texture, it is done. Knead a bit.
4.- Give a Churro shape and cut in small dices. Make churro shape again and join the 2 ends to get a round shape.
5.- In a small pot, pour olive oil to fry (0’4ΒΊ), when hot but not burning, add the rosquillas one by one until they get a beautiful golden colour.
6.- Place in a strainer so that the excess of oil leaves the rosquilla. Then place on kitchen paper.

7.- Mix the ground sugar and some ground Cinnamon in a plate and coat the rosquillas there.
8.- Wait until cold to eat.

Enjoy! Xxxx Natascha

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