Oooh, Fried Anise Doughnuts 🌀✨ — old-school, lightly sweet, and that warm licorice aroma is chef’s kiss. Think Italian bakery vibes.
Fried Anise Doughnuts
Ingredients
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2¼ tsp (1 packet) active dry yeast
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¼ cup warm water (about 43°C / 110°F)
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¾ cup warm milk
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¼ cup sugar
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2 tbsp melted butter
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2 eggs
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1½ tsp anise extract or 2 tsp anise seeds (crushed)
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½ tsp salt
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3½–4 cups all-purpose flour
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Oil for frying
For finishing
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Powdered sugar or
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Cinnamon sugar or
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Simple glaze (powdered sugar + milk + splash of anise)
Method
1. Activate yeast
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Stir yeast into warm water with a pinch of sugar.
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Let sit 5–10 minutes until foamy.
2. Make the dough
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In a large bowl, mix milk, sugar, butter, eggs, anise, and salt.
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Add yeast mixture.
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Gradually mix in flour until a soft, slightly sticky dough forms.
3. Knead & rise
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Knead 5–7 minutes until smooth.
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Place in greased bowl, cover, rise 1–1½ hours until doubled.
4. Shape
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Roll dough into ropes and form knots, twists, or rings.
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Place on floured tray, cover, rest 20 minutes.
5. Fry
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Heat oil to 175°C / 350°F.
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Fry doughnuts 1–2 minutes per side until golden.
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Drain on paper towels.
6. Finish
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Dust with powdered sugar while warm
or dip in glaze for shiny bakery-style doughnuts.
Pro Tips
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Anise extract = stronger flavor, seeds = more traditional
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Don’t overcrowd the oil
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Best eaten warm, same day (but still good next morning with coffee ☕)
If you want, I can do:
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Italian nonna-style version
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Lemon–anise glaze
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Baked (not fried) option
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Or mini bite-size doughnut holes