Preparation time: 120 min.
Servings: 12
INGREDIENTS
9 oz of flour
3.5 oz of sugar
4 eggs
1 tbsp of baking powder
1 glass of anisette
1 tbsp of aniseed
Lemon rind
Olive oil
PREPARATION
Wash the lemon rind and dry it off. Place six oil tbsp in a pan, place over flame and as soon as it heats add the lemon rind and let it simmer over soft flame for ten minutes. Remove and dispose of the lemon rind.
Move the pan away from the flame and let the oil cool. Place the aniseed tbsp in another pan and toast them stirring every now and then; then crush them to powder in the mortar.
Whisk three eggs with the sugar until they become frothy; add the fried oil (cold), the aniseed, the cup of anisette and the flour. Mix well until achieving an even mix.
Cover the bowl with a cloth and let the batter sit for an hour in the fridge or a very fresh place.
Divide the pastry in twelve sections.
Form balls, press them a little and make a hole at the center to give them the desired shape. Then, grease the baking tray and place the donuts separate from each other.
Whisk the remaining egg and baste the donuts with the whisked egg. Heat the oven and cook the donuts in medium heat until they are cooked and golden on top.
