Rosquillas de San Isidro




Put the oil in a skillet over the heat and when it begins to be hot, add the lemon zest, let it cook on low fire for ten minutes.

and discard lemon peel. Remove from the heat and cool down the oil.

Then put the teaspoon of aniseed in another pan and roast the aniseed, then in a mortar crush to dust them (we ommited this).

the eggs with sugar until frothy, add the fried oil, anissette, aniseed and the flour. Mix well until dough is smooth.

Cover the bowl with a cloth and let dough rest for 2 hours.

Grease your
hands with oil and divide the dough into 24 parts.

Make balls
with them, crush them a bit and make a hole in the middle to give the shape of rosquillas.

In a lined
baking tray place the rosquillas separated from each other.

rush them with the eggwash. Sprinkle with the sugar.

oven at 180°C and bake for around 18 minutes or until tender and golden brown on top.