From The Complete Spanish Cookbook, modified
Makes 24 doughnuts
Ingredients
1 cup flavorless vegetable oil
1/2 tablespoon anise extract
4 cups all-purpose flour
1/4 teaspoon salt
1 cup dry white wine
1/3 cup sugar [or Splenda]
3 medium eggs, well beaten
confectioners' sugar or frosting (below)
Directions
Mix the vegetable oil and anise extract. Sift the flour and salt into a mixing bowl. Add the wine, anise oil and sugar and mix lightly. Gradually add the egg, beating with a wooden spoon to form a smooth dough. Turn out onto a lightly floured board and knead until the dough is smooth and elastic. Cover with plastic wrap and let stand for at least 2 hours. Divide into 24 pieces and roll each out into a thin sausage shape. Twist into rings and pinch the ends together. Place on a greased and floured baking sheet. Bake in a preheated 375-degree F oven for about 20 minutes or until the buns feel dry and springy on the surface. Remove to a cake cooling rack.
Frosting:
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoons water
1 egg white
1 tablespoon confectioners' sugar
Dissolve the sugar in a small saucepan with the lemon juice and water. Cook until it forms a syrup, then cool. Beat the egg white until stiff, then pour on the syrup in a thin stream and beat in, addign the confectioners' sugar. Spread the prepared frosting over the cakes.
Note: store-bought lemon frosting might work, just go easy.
Note: the original recipe called for heating 1 tablespoon anise seeds in the
oil for 5 minutes, then letting the oil cool. If you are using this method,
omit the extract.
