Aniseed and lemon doughnuts

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Typical Andalusian dessert, especially at Easter, we will make them in our Monsieur Cuisine to make it easier, faster and cleaner.


3 eggs
Skin of a lemon without the white part
1 Envelope of royal yeast
200 g of sugar
Pinch of salt
100 g sunflower oil
500 g of flour
60 g of aniseed

Step-by-step processing

  1. We put in the glass the sugar and the skin of a lemon ( without white part ) 30S V10
  2. Add the yolks of the 3 eggs (the whites will be mounted and added at the end), the aniseed and the 10S V4 oil.
  3. Add the sachet of yeast, the flour and a pinch of salt and the whites of the eggs, preferably beaten to a stiff consistency (this makes the doughnuts fluffier).
  4. We take out and work out.
  5. You pour out more flour to finish the dough.
  6. We end up making the doughnut shapes and frying them in plenty of hot oil

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