Aniseed Doughnuts (Rosquillas de Anis)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    541
based on 1 ratings

These delicious Spanish doughnuts are light, fluffy, and dusted with sugar for an extra crunch of sweetness to finish. The dough is very simple to prepare and doesn’t require yeast like most other doughnuts; simply rest, shape, and fry. We have added two teaspoons of anise extract, but the amount can be reduced to one teaspoon depending on your personal taste.

recipe updated 12 Nov. 2025

Ingredients

  • Lemon icon
    Lemon
    1
  • Egg icon
    Egg
    2
  • Caster sugar icon
    Caster sugar
    400 g
  • Full cream milk icon
    Full cream milk
    250 ml
  • Fine sea salt icon
    Fine sea salt
    as needed
  • Aniseed flavouring icon
    Aniseed flavouring
    10 ml
  • Sunflower oil icon
    Sunflower oil
    100 ml
  • Baking powder icon
    Baking powder
    16 g
  • Plain flour icon
    Plain flour
    750 g
  • Sunflower oil icon
    Sunflower oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Plate
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Fit the Whisk Tool
  2. Add the ingredients into the appliance bowl
  3. Whisk until tripled in volume - 3 minutes, speed Max
  4. Then add the next ingredients
  5. Whisk until well combined – 1 minute, speed 3
  6. Add the next ingredients
  7. Whisk – 1 minute, speed 3
  8. Remove the Whisk Tool and fit the Dough Tool
  9. Add the rest of flour into the appliance bowl
  10. Mix until smooth and pliable – 3 minutes, speed 1
  11. Cover the bowl with plastic wrap and chill in the fridge – 2 hours
  12. Transfer the dough onto a lightly floured work surface
  13. Divide the dough into 50 walnut-sized balls, about 25 g each
  14. Push a small hole in the centre of each ball and stretch slightly to form a ring shape
  15. Line a plate with paper towels
  16. Fill a large, heavy-based saucepan with oil, no more than 1/3 full
  17. Heat until the oil reaches 170ºC – medium-high heat
  18. Working in batches, fry the doughnuts until golden brown, flipping them halfway through – 3 minutes, medium-high heat
  19. Place the doughnuts on the lined plate and repeat with the rest
  20. Add the next ingredient into a medium bowl and toss the doughnuts in sugar until coated
  21. Serve
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