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BEST DOUGHNUTS | Roscos De Anis | My favourite doughnuts ever | Spanish Doughnuts | Food with Chetna

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INGREDIENTS - For the roscos 3 medium eggs 380 gms plain flour 130 gms caster sugar 125 ml aniseed infused extra virgin olive oil 7 gms baking powder 60 ml aniseed liqueur For the coating 200 gms caster sugar COOK THE BOOK This book is special as it is by my bakeoff friend LUIS TROYANO and these doughnuts were close to his heart and are from his book 'Bake it Great'.

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