This simple fried donut (roscos fritos) recipe comes from Andalusia, where they're popular around Christmas and Easter. It's a classic cake donut recipe without yeast--so they're ready in only 15 minutes! If easy, quick, and delicious donuts sound like your thing, don't miss these.
If you love Spanish desserts, you won't want to miss these recipes for authentic Spanish flan and these easy ensaimadas.
Introduction
I love donuts and fried dough of all sorts, so when I kept seeing these small, sugar-covered cake donuts in pastry shop windows, I had to try them. I was hooked on their soft, sweet, and delicious flavor!
But it took me many years to attempt making them at home. I always assumed they were complicated to make, but they actually couldn't be easier!
These are homemade donuts without yeast, so there's no waiting around. Even the frying part is easy, and if using olive oil, like we do here in Spain, they'll be healthier than many other donut recipes.
Ingredients
You're probably excited to start making these roscos fritos right away--but let me explain the key ingredients in this simple Spanish dessert first!
- Olive Oil: In Andalusia, we usually fry in olive oil, which I like to think means that our Spanish fried foods are a touch healthier! You can substitute another oil such as canola or sunflower if preferred.
- Anise Liqueur: This gives Andalusian donuts their distinctive taste, but anise is not for everyone! Simply substitute vanilla extract (or your favorite flavor; almond extract would be delicious). You'll use less in these cases; see my notes below.
- Lemon Zest: The same thing goes for the lemon zest; you may omit or substitute if you prefer. Lime or orange zest would be lovely, or skip altogether and dust these donuts in cinnamon and sugar (instead of just sugar).
See recipe card for full information on ingredients and quantities.
How to Make Fried Donuts (Roscos Fritos)
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Whisk the egg and sugar in a large bowl until pale and well combined. (image 1)
- Add the oil, baking soda, baking powder, and the anise liqueur. (image 2)
- Whisk in the lemon zest and milk. (image 3)
- Gradually add the flour to create a sticky dough, but not so sticky you can't form the donuts. You may need to add a little more or less flour, depending on the brand of flour and humidity. (image 4)
- Form the donuts by grabbing off a ball of dough and poking a hole in the middle. Stretch the donut so that the hole is about an inch (2.5 cm) in diameter. (image 5)
- Heat a couple of inches of oil in a heavy pan, such as cast iron. Gently drop in the donuts and fry until golden on both sides. Remove them and place them on paper towels. (image 6)
- Toss the donuts in sugar. (image 7)
- Enjoy these fried donuts (roscos fritos) right away! (image 8)
Recipe FAQs
While both churros and donuts are popular fried treats in Spain, they have different ingredients, shape, and flavor.
Spanish churros are made from a simple dough of flour, boiling water, baking powder, and salt, and are piped into long strips or loops before frying. They have a crisp exterior and a soft, airy center, and are usually coated in cinnamon sugar and served along with thick Spanish hot chocolate.
Roscos fritos are ring-shaped donuts made with flour, egg, sugar, baking powder, baking soda, milk, lemon zest, and anise liqueur. They have a cake-like texture with a golden, slightly crisp exterior, and are often coated in granulated sugar. Both of these treats are delicious, but roscos fritos have a distinctly Andalusian flavor!
Like other cake donuts, roscos fritos are made with baking powder instead of yeast, which makes them quicker to make while giving them a light, fluffy texture. Their distinct flavor comes from lemon zest and anise liqueur, which aren't in your typical donut!
Roll the donut dough into small balls and flatten them slightly, then use your finger or the end of a wooden spoon to poke a hole into the center. Gently stretch the hole so it doesn't close up when your fry the donuts. Alternatively, you can use a fancy donut cutter to make the process even easier!
Like most cakes and fried goods, these are best when enjoyed shortly after being made. They'll last up to a week, but if not stored in an airtight container they will become stale.
Serve
These roscos fritos, or Andalusian fried donuts, are delightful on their own, but are even better when enjoyed with a café con leche or cup of Spanish hot chocolate. They're popular around Christmas and Easter--so if you're making these in the winter, you might want to serve them with a glass of mulled wine!
Expert Tips
- Make sure your oil isn't too hot (or too cold) when frying. It should not be smoking. Test the temperature by putting a small bit of dough in. If it starts to gently sizzle and brown, it's ready.
- These donuts are hand shaped, but some people use a nifty donut cutter instead. If you have one, go for it!
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Fried Donuts Recipe (Roscos Fritos)
Ingredients
For the Donut Dough
- 1 large egg
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 3 tablespoons olive oil or sunflower or canola oil
- 3 tablespoons anise liqueur or 1 tablespoon vanilla extract
- 3 tablespoons whole milk
- zest of 1 lemon
- 1 â…” cups all-purpose flour
For Frying & Garnish
- olive oil for frying
- ¼ cup granulated sugar to coat the donuts
Instructions
- Start making the dough by whisking the egg and sugar together. Add the oil, liqueur or extract, baking soda, and baking powder and whisk until combined, then mix in the milk and lemon zest.
- Gradually add the flour until you have a slightly sticky dough. It can't be too sticky to work with, but if you add too much flour, the donuts can come out hard. Add extra flour if needed to achieve the right consistency.
- Heat the olive oil for frying in a wide, heavy frying pan.
- While the oil is heating, form the donuts. Grease your hands with oil and grab a small handful of dough. Poke a hole in the center with your finger and carefully stretch until the hole is about 1 inch (2.5 cm.) in diameter.
- Gently add the donuts into the hot oil a few at a time, being careful not to overcrowd the pan. Cook them until they are brown on one side, then flip them and brown the other.
- Once fried, remove with a slotted spoon and place on a plate of paper towels to drain.
- Coat the hot donuts with sugar and enjoy while they're fresh!
Notes
- You can skip or substitute the lemon zest if preferred.
- You can substitute the anise liqueur for any other sweet wine or liqueur, or for 1 tablespoon of extract (either vanilla extract, almond, etc.).
- Make sure your oil isn't too hot (or too cold) when frying. It should not be smoking. Test the temperature by putting a small bit of dough in. If it starts to gently sizzle and brown, it's ready.
- These donuts are hand shaped, but some people use a nifty donut cutter instead. If you have one, go for it!
- Like most cakes and fried goods, these are best when enjoyed shortly after being made. They'll last up to a week, but if not stored in an airtight container they will become stale.
Nutrition
Photography by Giulia Verdinelli
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