Recipe For Spanish Doughnuts

Churros are very crispy on the outside and soft on the inside.

Recipe for spanish doughnuts. Mix in 280 g flour 3 4 of the flour with a wooden spoon. Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside. Cover the dough and let it rest for 30 minutes in a warm place away from drafts.

Add the lemon zest anise and cinnamon. Drain and roll in sugar. Heat a large amount of oil to 350 f 170 c preferably sweet olive oil in a deep pan.

Oil and pastis in a large bowl. When it s hot fry the doughnuts until golden brown then remove and drain on kitchen paper. Add salt and remove from heat.

In medium saucepan combine butter and water. Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape. Heat the oil again and fry doughnuts until browned.

Bring water butter sugar and teaspoon of lemon zest to a boil in a medium sauce pan. Place the yeast warm water and sugar in a small bowl and stir well to combine. Allow to sit for 5 minutes or until the mixture is bubbly.

You won t think you re eating a donut shaped muffin with this one. Add flour all at once. Bring to a boil.