How to make homemade anise donuts

This recipe for homemade anise donuts is the most traditional and easy to make. With it you will get some spongy and aromatic donuts that will remind you of those that our grandmothers prepared for us when we were little. Would you like to try them?

Although it is a very simple sweet, there is a great diversity of recipes for making homemade donuts . Some are baked, some are fried, some are drier, others are softer … Come on, almost everyone can find a donut to their liking.

Speaking of tastes, my favorites are these, the aniseed ones with a touch of lemon. If you are like me and you like homemade anise donuts, I encourage you to prepare this recipe. They are very fluffy , tender and with a delicious aroma.

When you take a look at the ingredients you will see that the recipe calls for both anise beans and anise liqueur. Don’t mess with these ingredients. If children are going to consume them, do not worry about the presence of alcohol, since it evaporates in frying and not only leaves the aroma. However, if you are not convinced by this flavor, take a look at my recipe for making orange donuts . They are also very rich.

anise donuts recipe

anise donuts

Yield: 40
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

And good. Do you want to know how to make homemade anise donuts ? Well, I'm telling you right now


For anise donuts.

  • 370 g of flour
  • 100 g white sugar
  • 100 g whole milk
  • 70 g of sunflower or olive oil
  • 1 egg
  • 30 g of anise (liquor)
  • 1.5 tablespoons of anise beans
  • 1 envelope of yeast type Royal (16 g of baking powder)
  • zest of 1 lemon
  • 1 pinch of salt


  • sunflower oil
  • White sugar


Prepare the dough for the donuts

  1. Before starting with the dough, add the anise beans to a mortar and lightly mash it . This step is optional, but I like to do it so that the pimples are less noticeable when biting the roquillas.
  2. Now mix the dry ingredients in a large bowl. That is, the sifted flour , the yeast, the salt and the anise grains.
  3. On the other hand we are going to join the wet ingredients. In another bowl, beat the egg with the sugar until it dissolves. Add the milk, oil, anise liqueur and lemon zest . Mix well.
  4. Pour the wet ingredients over the dry ones and mix until the flour absorbs all the liquid. You can do it by hand or with the help of a spoon.
  5. You should get a homogeneous dough that sticks a little to your hands.
  6. Cover the dough and let it rest for at least 30 minutes in the fridge.

Shape the donuts and fry them

  1. After the resting time you will see that the dough has "fattened" a little. It will be less sticky and you can work with your hands easily. Only if you see that it is very soft can you add a little more flour.
  2. To shape the donuts, lightly grease your hands with a little oil. You can do them in two ways.
  3. Take a piece of dough and make a ball . Stick your finger in the center and enlarge the hole little by little until you get the do nut.
  4. You can also form them by making a splash with the dough and joining it around the edges.
  5. Once you have them all ready, in a pan or saucepan pour plenty of oil , enough so that the donuts float.
  6. When the oil is hot, but not smoking, fry the donuts until golden brown . You will see that at first they go to the bottom of the oil, but quickly rise to the surface.
  7. There you should turn them over with the help of a fork or similar.
  8. Remove the donuts from the oil and let them drain for a few seconds on kitchen paper.
  9. Then, when they are still hot, cover them with sugar . This should be glued to the surface of the do nut.
  10. Shape the donuts and fry them


  • As I said above, you can add a little more flour to make the dough manageable, but without going overboard. Too much flour makes the donuts dry.
  • try not to overwork the dough . We only need the ingredients to come together, there is no need to knead. If you handle it too much the donuts can be a bit hard.
  • Don't make the donuts too big or too small. Mine weighed approximately 20 grams each .
  • It is also important that you make the hole in the center quite large , since when you fry them they swell and the hole can close.
  • If you want, you can flavor the oil from the frying with an orange or lemon peel. How? Very easy. Fry it for a few minutes and remove it.
  • To store the donuts, put them in a tightly closed container that is free of odors. They will hold you in perfect condition for several days. Of course, you must wait until they are completely cold before storing them.

Nutrition Information
Yield 40 Serving Size 20
Amount Per Serving Calories 76Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 28mgCarbohydrates 12gFiber 1gSugar 3gProtein 2g

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