INGREDIENTS
- 180 ml of Brandy Cardenal Mendoza
- 160 grams of sugar
- 10g of anise seeds
- 100 ml of milk
- 100 ml of olive oil
- 10 grams of yeast
- 400g of wheat flour
- 4 eggs
- Lemon zest
- Icing sugar
ELABORATION:
- We begin by heating the brandy, to which we’ll add the sugar and anise seeds. We let it cook for about five minutes over medium heat, stirring the mixture constantly to prevent it from sticking. The goal is to achieve a dark, slightly thick syrup, but we mustn’t let it thicken too much. Once it’s reached the desired consistency, we remove it from the heat and set it aside.
- On the other hand, we beat the four eggs without separating the yolks from the whites, then add the milk, lemon zest, oil, the prepared syrup, baking powder, and finally the flour. We sift the flour through a sieve to avoid lumps. We mix everything until we obtain a smooth batter..
- We let the dough rest for a few minutes, and then we start shaping it into doughnuts. First we make small balls, then we stretch them into stick shapes, and finally join the ends; thus forming the doughnuts..
- Once all the doughnuts are shaped, fry them in plenty of olive oil. The oil needs to be very hot so they cook quickly and don’t get too hard. Drain them well on paper towels. Once they’re completely cool, sprinkle them with sugar and enjoy!.
