INGREDIENTS:

6 EGGS (3 WHOLE EGGS + 3 YOKE ONLY)

ANICE ALCOHOL (FILL 1/2 AN EGGSHELL) + 1 TSP. FOR THE GLAZE

1 LITRE SUNFLOWER OIL (FILL 1/2 AN EGGSHELL 6 TIMES, THE REST IS FOR DEEP FRYING)

6 TBSP. SUGAR

1 LIEVERTO BERTOLINI PACKET (FOUND AT ITALIAN BAKERIES)

1 VANILLIN POWDER PACKET (FOUND AT ITALIAN BAKERIES)

3 TO 5 CUPS OF 5 ROSES UNBLEACHED FLOUR

1/2 OF A 1 KG BAG OF ICING SUGAR

DIRECTIONS:

USING A LARGE MIXING BOWL, MIX ALL INGREDIENTS  WITH A MIXER (EXCEPT FOR THE FLOUR)

THEN ADD THE FLOUR SLOWLY AND BEAT (1 CUP AT A TIME).   ONCE FLOUR GETS TOO TOUGH TO MIX, MIX WITH A WOODEN SPOON OR SPATULA.

NOW PLACE MIXTURE ON A FLOURED SURFACE AND MIX WITH HANDS (KNEADING THE DOUGH) TILL FIRM BUT NOT TOO HARD.

START MAKING YOUR DESIGN.  LONG AND THIN PENCIL SIZE STRIPS AND THEN FORM INTO DONUT SHAPE OR TWIST INTO ANY SHAPE YOU LIKE, PRESSING THE ENDS INTO THE DOUGH TO FORM A SEAL. PLACE ALL SHAPED DONUTS ON A FLOURED SURFACE.

TIP: IF HELPS IF YOU HAVE A SMALL DISH WITH WATER NEARBY TO WET YOUR FINGERS WHILE FORMING THE LONG THIN STRIPS

HEAT REMAINDER OF THE SUNFLOWER OIL ON MEDIUM HEAT, ADDING ONLY A FEW DONUTS AT A TIME, FRY UNTIL GOLDEN ON BOTH SIDES, BEING CAREFUL AS THEY CAN EASILY BURN

USING A STAINLESS STEEL SPATULA WITH HOLES, REMOVE THE FRIED DONUTS AND PLACE ON A COOKIE SHEET WITH PAPER TOWEL AND LET COOL.

GLAZE:

1/2 BAG OF ICING SUGAR

1/4 CUP OF WATER

1 TSP. ANICE, LIQUOR

(WHISK ALL TOGETHER WELL UNTIL SILKY SMOOTH (ADDING A TOUCH MORE WATER IF NEEDED), MAKING SURE GLAZE IS THICK ENOUGH TO DIP THE DONUTS, IF THE GLAZE IS TOO WATERY, ADD MORE ICING SUGAR

ONCE COOLED, DIP IN ICING SUGAR MIXTURE

*MAKES ABOUT 15 – 20 DONUTS DEPENDING ON THE SIZE