Few sweets feel as unmistakably Spanish as rosquillas de anís. You will find them in village bakeries, at Easter celebrations, on market stalls and on granny’s kitchen tables.
Lightly crisp on the outside, soft inside and coated in sugar, they are simple, and deeply rooted in tradition.
But their story stretches back much further than many realise.
A sweet with ancient roots
Most historians agree that rosquillas arrived in Spain with the Arabs in the 10th century, during their time on the Iberian Peninsula. Back then, they didn’t look like the neat little rings we know today.
They were closer to fritters, pieces of wheat dough fried and drizzled with honey or sometimes served with savoury sauces.
Long before reaching Spain, similar fried dough sweets were already common across parts of North Africa and the Middle East. Over time, the recipe evolved.
Eggs were added to enrich the dough and give it more structure, and eventually the famous hole in the centre appeared. That hole wasn’t decorative. It solved a practical problem: dough wasn’t cooking properly in the middle. Making a ring shape allowed the heat to circulate and fry the dough evenly.
Romantic tales
There are romantic tales crediting a Dutch sailor with the invention, but most food historians see it as simple kitchen logic.
Some theories suggest rosquillas may even date back to Roman times, as medieval recipes describing fried wheat dough with flavourings bear strong similarities.
There is also a popular legend that a Navarrese nun, Doña Catalina Nuez, popularised them in a convent kitchen, originally baking them for fellow sisters and visitors before selling them to raise funds.
Whatever their exact origin, by the time rosquillas settled into Spanish culinary life, they were here to stay.
Why they became a Spanish classic
Part of their success lies in their simplicity. Flour, eggs, sugar, oil and flavouring. Cheap, accessible ingredients that were manageable even in times of hardship.
Anise liqueur became the defining flavour. It adds a subtle liquorice note that balances the sweetness and gives rosquillas their distinctive aroma.
Today they are especially popular around Easter and local fiestas, but in many regions they are enjoyed year-round with coffee.
Rosquillas de anís: Ingredients
For the dough:
- 1 medium egg
- 100 g sugar
- 50 ml sunflower oil
- 30 ml anise liqueur
- Zest of ½ lemon
- 125 ml whole milk (room temperature)
- 375 g plain flour
- 8 g baking powder
- ½ teaspoon salt
For frying and coating:
- 500 ml sunflower oil
- 50 g sugar
Method
- In a large bowl, mix the egg and sugar until combined. No need to beat heavily.
- Add the sunflower oil and anise liqueur, mixing well.
- Stir in the lemon zest and milk.
- Add the flour, baking powder and salt. Mix until you have a soft, smooth dough.
- Cover and leave to rest for 20 minutes.
To shape:
Lightly oil your hands and work surface. Form small balls of dough and press a finger through the centre to create a ring.
To fry:
Heat the oil to 170–180°C. Fry the rosquillas for about two minutes on each side until golden.
Remove and drain on kitchen paper, then roll in sugar while still warm. Leave to cool before serving.
