Rosquillas de Semana Santa: Spain Easter Treat

Rosquillas de Semana Santa: Spain Easter Treat

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  • Prep Time


  • Total Time


  • Servings



  • 2

    eggs (separate the whites from the yolks)

  • ½

    cup Aniseed

  • ¼

    cup virgin olive oil

  • ½

    cup sugar

  • Lemon and orange peel

  • ½

    cup milk

  • 1

    cup flour

  • 2

    tablespoons ground cinnamon (optional)

  • oil for frying

  • additional sugar for icing


1. Place the skins of lemon and orange peels in the microwave for 20 seconds and then place in into the oil for flavoring. 2. Beat the egg whites until the eggs have become light and fluffy peaks. Add to the yolks and gently blend. 3. Mix in the milk with the eggs, anise and sugar and incorporate the oil flavored with citrus and sugar. Mix well. 4. Gradually add the flour to create a soft dough. 5. Flour your hands, knead the dough and form balls of equal size (about the size of a biscuit). Make a small hole in the center to form a doughnut. 6. Fill the frying pan with the oil set aside for frying and heat. Add 4 dough rings at a time and cook, uncovered, for 1½ minutes each side or until golden brown. Use tongs to transfer to paper towel to remove excess fat. 7. Sprinkled with sugar and cinnamon while still hot and serve immediately when cool.


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