Fried donuts (roscos fritos)

Place the eggs, milk, oil, anise and sugar in a container together with the zest the two lemons.

Add the yeast and bicarbonate or only two envelopes of gasifier (any of both options can be). Mix all together for several minutes, first with a spoon and then with your hands, or with a mixer.

I have taken 550 and 600 gr flour depending on the eggs size.

Add 550 grs first and if it is too liquid then add a little more. It should be quite a sticky dough, but it has to be like that. Let the dough rest for an hour.

Spread oil on our hands, in this way you manipulate the dough.

Place it in a small mixing bowl to do it over and over again. Then take a small portion of dough and make two small balls.

Place one portion on top of another, with your finger make a well in the center (always smeared with oil).

You can shape them all or shape and fry them at the same time. It is quite simple, that is, you can make the ball a little bigger, you make the hole and you fry right away.

Place them in a frying pan with virgin or extra virgin olive oil.

The best variety is picual, since it is the most stable oil. It is much better to fry with olive oil, it is healthier, more stable and does not leave any strong taste. In addition, the dough absorbs less oil, so they are not greasy at all.

It is better to do it in a small pan and fry in batches of 3 or 4 (it will depend on the size). The oil should not be very hot, so that they are cooked inside.

Turn them around so that they golden brown on both sides and place them on a dish with kitchen paper.

Once they are all fried soak them. Take the water, anise and sugar and pour all in a saucepan, boil it for a few minutes. With this light syrup we soak each donut, pushed them down into the syrup and take them out quickly, so the donuts will be cold.

Finally prepared a bowl with sugar and ground cinnamon (or only with sugar), to coat them.

So the Easter Fried Donuts are ready to serve.