Ingredients for 12 people: 200g of flour 100g of sugar 4 eggs 1/2 teaspoon of powdered yeast 1 glass of anis 1 teaspoon of aniseed peel of a lemon olive oil
Wash the lemon peel and dry it well. Put six spoons of oil in a frying pan, put it on the heat and, when it starts to get hot, add the lemon peel and leave it on a low heat for ten minutes. Remove the lemon peel and break it up. Remove the frying pan from the heat and let the oil cool. Put the teaspoon of aniseed in another frying pan and toast it on the heat, stirring occasionally; then, crush it to a powder in the mortar. Beat three eggs with the sugar until they are frothy, add the cooled frying oil, the aniseed, the glass of anis and the flour. Mix everything well until you get an even dough. Cover the bowl with a cloth and let the dough stand for an hour in the fridge or in a very cool place. Divide the dough into twelve parts. Make balls with them, flatten them a little and make a hole in the centre to give them the required shape. Then, grease the baking tray and put the rosquillas on it so they are separate from one another. Beat the remaining egg and glaze the rosquillas with the beaten egg, using a brush. Heat the oven and cook the rosquillas using medium heat until they are cooked and golden on top.