Donuts with anise

It is funny, in almost every post I have made until now, I mentioned my family. That is because of the influence they had on me through my childhood and while I was growing up. Making food became a special thing for me, and consuming it, even more special. Now really “cheesy” thing crossed my mind, but it is true, that ritual of eating brings us together.

 One special dish, always reminds me of sunday mornings and my grandmother. While I was living with her, she used to make us donuts on Sundays. She would get up really early to prepare everything so it would be ready by the time we got up. Unfortunately my mother didn’t learn to make donuts, or she doesn’t like to make them, or both, she says “they are not healthy”. Well, perhaps, they are not healthy to eat every sunday, but every now and then it can’t hurt, right? Now, when I got my place in kitchen, I have decided to learn to make “sunday morning donuts”.


 Interesantno je, da sam skoro u svakom postu do sada pominjala svoju porodicu. To je zbog uticaja koji su oni imali na mene tokom mog detinjstva i sve vreme dok sam odrastala. Pripremanje hrane postalo je specijalan događaj za mene, a konzumiranje iste, još specijalniji. Sada mi na pamet pada jedna “izlizana” replika, koja zaista jeste tačna u ovom slučaju, taj ritual obedovanja nas zbližava.

 Jedno specijalno jelo, uvek me podseti na nedeljna jutra i na moju baku. Dok sam živela sa njom, nedeljom nam je pravila krofne. Ustajala bi jako rano da pripremi sve, da bi bilo gotovo dok mi ustanemo. Nažalost moja mama nije naučila da pravi krofne, ili ne voli da ih pravi, ili oba, ona kaže da “nisu zdrave”. Pa, možda, nisu zdrave kad se jedu svake nedelje, ali kad tad ne može da šteti, zar ne? Sada, kad sam se dočepala svog mesta u kuhinji, rešila sam da naučim da pravim krofne za “nedelju ujutru”.

roscos2

I did a little research, and this recipe I found interesting. Anise isn’t something I would add in a dough, such as donut dough, but these donuts are quite famous in Spain. This original recipe confirms that. These donuts are characteristic because of their aroma, and instead of anise (or as it can be known aniseed) that aromatic taste we can get by adding orange, lemon, or even clove.


Napravila sam malo istraživanje, i naišla na ovaj interesantni recept. Anis nije nešto što bih dodala u testo, kakvo je na primer testo za krofne, ali ovakve krofne su veoma poznate u Španiji. Ovaj originalni recept to potvrđuje. Ove krofne su karakteristične zbog svoje arome, a umesto anisa taj aromatični ukus možemo dobiti dodavanjem pomorandže, limuna pa čak i karanfilića

Ingredients:

500g flour

3 eggs

1 teaspoon baking soda

120g sugar

100ml mild olive oil

half orange zest

3 tablespoons sweet anise

extra virgin olive oil for frying


Sastojci:

500g brašna

3 jaja

1kk praška za pecivo

120g šećera

100ml blagog maslinovog ulja

pola kore od pomorandže

3kk slatkog anisa

ekstra devičansko maslinovo ulje za prženje


In a large bowl we beat the eggs. We add sugar, orange zest, olive oil and anise. We beat everything until blended and it is fully integrated. Then we start adding  flour over the mixture together with baking soda and continue mixing until we get a homogeneous mass and prevent sticking. We cover the bowl with plastic wrap or make a ball with the dough and wrap in film. Let stand one hour.

After the rest, we will divide our dough into small balls between 5 and 10 grams depending on the size we want our donuts. We join two balls, lightly crushed with the help of the little finger and make a hole in the center. If the hole isn’t big enough while frying it will disappear, and if it is too big the shape wouldn’t be ta same. When you put in a pan a generous amount of olive oil, heat and begin when the temperature is enough high for frying the donuts. It is easy to make the desired temperature, but you should watch out for temperature getting to high, then your donuts will be raw on the inside and burned on the outside. When we get golden brown, we put on absorbent paper and then powder sugar on the top. Sugar can be also mixed with cinnamon for even more splendid taste.


Umutimo jaja u velikoj činiji. Dodajemo šećer, koru od pomorandže, maslnovo ulje i anis. Mutimo sve dok se ne sjedini u potpunosti. Onda počinjemo da dodajemo brašno preko mase zajedno sa praškom za pecivo i nastavljamo sa mešanjem sve dok ne dobijemo homogenu masu koja se ne lepi. Pokrijemo posudu plastičnom folijom ili napravimo loptu od testa i uvijemo u foliju. Pustimo da odstoji jedan sat.

Nakon odmaranja, delimo testo na loptice, između 5 i 10g, u zavisnosti od veličine koju želimo. Spajamo dve lopte, nežno ih pritiskamo i uz pomoć malog prsta pravimo rupu u sredini. Ako rupa nije dovoljno velika nestaće tokom prženja, a ako je suviše velika krofna će izgubiti oblik. Kad stavite dovoljnu količinu maslinovog ulja u tiganj, zagrevate i počnete prženje kad je temperatura dovoljno visoka. Lako je doći do željene temperature, ali treba paziti da se ne pregreje, onda će vem krofne biti sirove iznutra a prepečene od spolja. Kad dobijete zlatno braon boju, stavljate ih na ubrus i posipate prah šećerom odozgo. Šećer može biti pomešan sa cimetom za još sjajniji ukus.

Author of the original recipe is Raquel Carmona Romero, and more about this recipe you can find on this link –

Rosquillas de anís

roscos2 (1)

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