Mix the flour with the sugar and the chemical yeast. Place the mixture on a clean work surface and make a hole in the center, like a volcano. In the hole we put the milk, the sweet anise, the egg (previously beaten) and the butter.
We work the liquid ingredients with our fingertips, making circular movements and trying to integrate the flour little by little. We can add flour to the liquid ingredients with the other hand, little by little, so that the dough slowly takes shape. When all the ingredients are integrated, we knead for a couple of minutes to homogenize well.
The amount of flour is indicative and it may be that, depending on the temperature, the humidity of the environment or the brand with which you work, the dough requires a little more because it is excessively sticky. If this is the case, add a little flour and knead well to check your point before adding more.
The point of the dough must be sticky, but manageable. Once reached, we wrap it in transparent film paper and let it rest in the fridge for 30 minutes. With the rest, the dough will take shape and lose “stickiness” so it is It’s important not to go overboard with the flour..
Once the rest time has elapsed, we take portions of the dough, stretch it in the form of a cord and join the ends, pressing so that they do not open when frying. Heat abundant oil in a saucepan or frying pan and, over medium heat, fry the donuts. We flip when the bottom is golden. Remove and let drain on absorbent paper. Coat in sugar and serve.
