Fried Donuts Recipe (Roscos Fritos)

5 from 7 votes

Fried Donuts Recipe (Roscos Fritos)

This classic Spanish cake donut recipe doesn't need yeast, meaning they are ready in just 30 minutes. Roscos fritos are a favorite treat in Andalusia with their lovely lemon and anise flavors!

Prep Time15

Cook Time15

Total Time30

Course: Cake

Cuisine: Spanish

Diet: Vegetarian

Servings: donuts

Calories: 105.84kcal

Author: Lauren Aloise

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 ⅔ cups all-purpose flour

For Frying & Garnish

olive oil for frying
¼ cup granulated sugar to coat the donuts

US Customary - Metric

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