Rosquillas are Spain’s answer to doughnuts. No yeast. No waiting around. Just a simple dough scented with anise and lemon, fried until golden, then glazed or sugared. They’re crunchy outside, fluffy inside, and gone in 60 seconds. Let’s fry.
Makes about 15 rosquillas.
Make Dough
Whisk flour, sugar, baking powder, and salt in a bowl.
In another bowl, whisk eggs, oil, anise liqueur, lemon zest, and vanilla.
Pour wet into dry. Mix until a soft, slightly sticky dough forms.
Shape Rings
Lightly flour your hands. Pinch off a golf-ball-sized piece of dough (about 1½ tablespoons).
Roll into a log. Join the ends to form a ring. Place on parchment.
Repeat with remaining dough.
Fry
Heat 2 inches of oil to 350°F (175°C).
Fry rosquillas in batches, 2–3 minutes per side, until deep golden brown.
Drain on paper towels.
Glaze or Sugar
For glaze: Whisk powdered sugar and milk. Dip warm rosquillas. Let set on a rack.
For sugar dusting: Toss warm rosquillas in cinnamon sugar.
Serve
Serve warm or at room temperature. Watch them vanish.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 15 rosquillas | Difficulty: Easy
Storage Notes
Best fresh day-of. Store in airtight container for 2 days. Reheat in oven at 350°F for 3–4 minutes to restore crispness. Not freezer-friendly — texture suffers.
