Rosquillas - cooking recipe

Ingredients

4 eggs
1 cup sugar (you will need about another cup for coating after frying )
2 lemons, zest of
3 1/2 - 4 cups flour
2 tablespoons baking powder
4 tablespoons milk
4 tablespoons extra virgin olive oil (you will also need light oil for deep frying the rosquillas)
2 tablespoons of pure anise extract or 4 tablespoons anise-flavored liqueur

Preparation

Place anise seeds and extra virgin olive oil in a pan. Fry anise seeds for about 30-60 seconds (Be careful since seeds will burn very quickly). Allow to cool.
Whisk eggs with sugar, lemon rind from the 2 lemons, anise extract, milk and anise seeds and oil.
Add flour and baking powder bit by bit until dough is firm and not sticky. (If dough appears dry you can add a little bit more milk).
Knead dough on a floured surface and make doughnut shapes.
Heat the oil and fry doughnuts until brown.
Drain and roll in sugar. Store in an airtight container.