Roscos de Semana Santa




In a large bowl, add the flour, sugar, salt, matalauva, ground clove, yeast and combine.

Add the lemon extract, olive oil, eggs, milk and anisette, mix until getting a soft dough.

Cover the dough and let it stand 2 hours to rise.

Divide the dough in balls around 3 cm diameter. Make a whole in the center with your finger for getting the donut shape.

Place them slightly apart on a lined baking tray.

Brush with the eggwash and sprinkle with sugar.

Bake in a previously pre-heated oven at 180
20 minutes or until golden brown.