Why make them?

These donuts are made with olive oil and no yeast. They're delicious, healthier than most donuts, and super easy!


1 large egg 3 tbsp sugar 1 tsp baking soda 2 tsp baking powder 3 tbsp olive oil 3 tbsp anisette liqueur 3 tbsp whole milk Zest of 1 lemon 1 ½ cups + 2 tbsp flour Olive oil, for frying ¼ cup sugar, for topping

Today I'm making roscos fritos: fried donuts that are a popular mid-afternoon snack in southern Spain!

First, we'll whisk 3 tbsp of sugar together with the egg.

Next, add the oil, anise, baking soda, and baking powder. Whisk just to combine.

Now we'll add the milk and lemon zest, making sure to mix it all together completely!

Add the flour little by little. You may not need all of it, but that's okay—nobody wants dry donuts!

My dough is sticky and moist, but it will still hold its shape when we make the donuts. This is what we want!

The fun part: shaping the donuts! Be sure to oil up your hands before you start so the dough doesn't stick.

And now we fry! Use a medium heat and fry the donuts in small batches for a few minutes on each side.

Our first batch is nice and golden on the first side. Time to flip! Let them cook for a few more minutes on the second side, then remove and let cool on paper towels.

When the donuts have cooled, dust them with plenty of sugar and enjoy with coffee for a Spanish-style snack!