On the brink of kicking off Easter and popping into the heads of all food lovers is a very traditional dish … Yes, you’ve guessed it! We’re talking about anise doughnuts, but, what would you say if we added that delicious flavour that saffron imbues to dishes?
Anise doughnuts with saffron Ingredients
- 1 lemon, grated peel
- 500 g flour
- 200 g sugar
- 40 – 50 ml anise
- 1 sachet of yeast
- 2 eggs
- 100 ml sunflower oil
- Saffron strands
Doughnuts elaboration method
Add some saffron strands into the anise and leave to stand for 10 minutes for the flavours to come together. Once this time has elapsed, strain so as to continue cooking with the mixture.
Then, adding in a bowl the lemon peel, 200 g sugar, eggs, oil and salt to taste, and similarly adding the saffron and anise mixture. Mix thoroughly until obtaining a dough.
Add 250 g flour (half of what is specified in the ingredients) and half of the yeast sachet, mixing all the ingredients again.
Once again when a uniform dough is obtained, add the remaining half of the leftover flour and yeast, and stir again once more, to obtain a good, soft and manageable dough to make the doughnuts.
Shaping the dough into balls the size of a walnut, approximately. Then, using your hands, knead the balls into the shape of Churro (large thin strips) and join both ends to make the shape of the doughnut.
Once obtaining the doughnut-shaped dough, fry in a frying pan with steaming hot oil. The amount will depend on the thickness of the doughnut-shaped dough, as the oil must completely cover the doughnuts.
Once the doughnuts are fried on one side, turn them over and when they are a golden brown colour, remove from the oil using a strainer or reserve on a plate with kitchen paper so that the excess oil can drain away.
If you are one of those persons who cannot contemplate Easter without Torrijas (French toast), we take the opportunity to remind you of our special recipe: saffron torrijas