Old Fashion Donuts (Basque Rosquillas): A Taste of Home

The scent of anise always takes me back to my grandmother’s kitchen. It wasn’t just the holidays; it was any day she felt like sharing a bit of sunshine through her baking. I remember standing on a wobbly stool, mesmerized as she deftly twisted ropes of dough into perfect little circles. The gentle sizzle as they hit the hot oil, the anticipation as they turned golden brown, and finally, the dusting of powdered sugar that transformed them into something magical – these are flavors and moments etched in my heart, a delicious connection to family and tradition.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 24
• Yield: 24 donuts
• Dietary Type: Not specified

Ingredients

• 250 g unbleached flour
• 2 teaspoons baking powder
• 150 g cornstarch
• ½ teaspoon salt
• 75 g sugar
• 7 tablespoons milk
• 5 tablespoons vegetable oil
• 1 large egg
• 1 tablespoon orange zest
• 2 tablespoons anisette
• Canola oil, for frying
• Powdered sugar, for topping (optional: cinnamon sugar, chocolate)

Equipment Needed

• Mixing bowls
• Deep skillet
• Slotted spoon or spider
• Paper towels
• Cooling rack (optional)

Instructions

1. In a large mixing bowl, sift together the flour, cornstarch, and baking powder. Add the salt and whisk to combine thoroughly. This ensures even distribution of the leavening agent for a light and airy donut.

2. In a separate bowl, combine the sugar with the milk, vegetable oil, egg, orange zest, and anisette. Whisk until the sugar is mostly dissolved and the mixture is well emulsified. The anisette adds a distinct and delightful flavor that defines these Basque donuts.

3. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; this can develop the gluten in the flour, resulting in tough donuts. Knead the dough gently until it forms a smooth ball. If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency. The dough should be soft but not clingy.

4. Grease a clean bowl with a little oil. Place the dough in the bowl, cover it with a clean kitchen towel, and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to handle.

5. After resting, lightly flour your work surface. There are two ways to form the donuts: you can roll the dough out to about ½ inch thickness and cut out circles using a donut cutter or cookie cutter. Or, for a more rustic, old-fashioned look, pinch off small pieces of dough. Roll each piece into a log with your hands, then join the ends together to form a ring. Don’t strive for perfect circles; the charm of these donuts lies in their imperfect shapes. This is a great step to involve children!

6. Heat about 2 inches of canola oil in a deep skillet over medium heat until it reaches a temperature of 350°F (175°C). Use a thermometer to ensure accurate temperature control; frying at the correct temperature is crucial for even cooking and preventing the donuts from becoming greasy.

7. Carefully place the donuts in the hot oil, being careful not to overcrowd the skillet. Fry them for about 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to turn the donuts frequently for even browning.

8. Remove the fried donuts from the oil and place them on a plate lined with paper towels to drain excess oil.

9. While the donuts are still warm, dust them generously with powdered sugar. Alternatively, you can use cinnamon sugar or even drizzle them with melted chocolate for a modern twist.

Expert Tips & Tricks

• Temperature is key: Maintaining a consistent oil temperature of 350°F (175°C) is crucial. If the oil is too hot, the donuts will brown too quickly on the outside while remaining raw on the inside. If the oil is too cool, they will absorb too much oil and become greasy.
• Don’t overcrowd the pan: Frying too many donuts at once will lower the oil temperature and result in uneven cooking. Fry in batches to maintain optimal temperature.
• Resting the dough is important: Don’t skip the resting period. It allows the gluten to relax, resulting in a more tender donut.
• For a lighter donut, use cake flour: Substitute half of the unbleached flour with cake flour for an even more delicate texture.
• Add a pinch of nutmeg: A tiny pinch of freshly grated nutmeg to the dough can enhance the warm, comforting flavor.

Serving & Storage Suggestions

Serve these Basque rosquillas warm, ideally within a few hours of frying for the best texture. They are delicious on their own, with a cup of coffee, or alongside a steaming mug of Spanish-style hot chocolate (thick and rich!).

Store leftover donuts in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days, but they may become slightly drier. To reheat, warm them briefly in a low oven (200°F/95°C) or microwave for a few seconds. These donuts are best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	105 kcal	N/A
Total Fat	3.3 g	5%
Saturated Fat	0.6 g	2%
Cholesterol	9.4 mg	3%
Sodium	84.6 mg	3%
Total Carbohydrate	17.2 g	5%
Dietary Fiber	0.4 g	1%
Sugars	3.2 g	N/A
Protein	1.5 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the unbleached flour with a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly to achieve the right dough consistency.
• Dairy-Free: Replace the milk with a plant-based milk alternative, such as almond milk, soy milk, or oat milk.
• Lemon Zest: Substitute the orange zest with lemon zest for a brighter, more citrusy flavor.
• Spiced Donuts: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground cloves to the flour mixture for a warm, spiced variation.
• Chocolate Glaze: Instead of powdered sugar, dip the cooled donuts in a simple chocolate glaze made with melted chocolate and a touch of milk.

FAQs (Frequently Asked Questions)

Q: Can I bake these donuts instead of frying them?
A: While traditionally fried, you can try baking them for a slightly healthier option. Bake at 350°F (175°C) for 10-12 minutes, but the texture will be different – more cake-like and less crispy.

Q: Why are my donuts greasy?
A: The oil temperature was likely too low. Ensure the oil is at 350°F (175°C) before adding the donuts, and don’t overcrowd the pan.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow the dough to come to room temperature before shaping and frying.

Q: What can I use if I don’t have anisette?
A: If you don’t have anisette, you can use other liquors like rum or brandy. Alternatively, use anise extract, but use it sparingly, as it is more potent. You can also just omit the anisette.

Q: How do I know when the donuts are cooked through?
A: The donuts are done when they are golden brown and puffed up. You can also test one by inserting a toothpick into the center; it should come out clean.

Final Thoughts

These Old Fashion Donuts, or Basque Rosquillas, are more than just a sweet treat; they’re a connection to heritage, a reminder of simple pleasures, and a delicious way to share a piece of my family’s history. I urge you to try this recipe and experience the warm, comforting flavors for yourself. Don’t be afraid to experiment with different toppings and variations to create your own signature donut. And most importantly, share them with loved ones – because food, especially when made with love, is best enjoyed in good company. I would love to know if you have any memories associated with this recipe, feel free to share any variations that you made.