Rosquillas de anís tiernas y esponjosas | receta fácil y rápida

An artisanal recipe for making authentic Cádiz anise rosquillas, famous year-round, but especially during Carnival, Easter, and Christmas. These rosquillas are made with matalahuva seeds, which is the name given to green anise or anise seeds. In the video, I show you which one it is so you don't get it mixed up with star anise, as they have a completely different flavor. This recipe is very quick to make, as it only takes 5 minutes to make the dough by hand, then let the dough rest for the recommended time, just like we did with the muffins, and then shape and fry our rosquillas. In any case, I'll leave the ingredients, step-by-step instructions, and tips in the following link: http://recetasquefuncionan.com/2018/0... 500 grams 10% protein wheat flour, plus 50 grams more in case the dough requires it. 4 Medium-sized eggs, room temperature 200 grams White sugar 50 ml Sweet anise liqueur Anise-based liqueur or matalahúva 50 ml Olive oil (mild flavor) 2 sachets Baking soda or baking powder. You can substitute this with 15 g of baking powder. 1 tablespoon Anise seeds or matalahúva 1 pinch Salt You can also find the ingredients in grams and cups in the video's information box. I remind you that you can contact me through comments, by email, or on my social media... [email protected] Subscribe to the Recetas Que Funcionan channel https://goo.gl/kgQ34e Facebook:   / recetasquefuncionan   Instagram:   / recetasquefunciona   Twitter:   / recetasque   Blog: http://www.recetasquefuncionan.com