Bunyols de l'Empordà

Step 1: Warm ½ cup whole milk with 1 tsp aniseed until steaming, then cool to lukewarm, about 15 minutes. Strain if you prefer them without seeds.

Step 2: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 2 ⅞ oz caster sugar, ½ tsp salt and 1 tbsp lemon zest. Add the milk, 3 eggs and 2 tbsp anise liqueur and knead into a soft, sticky dough, about 5 minutes.

Step 3: Add 2 ⅛ oz unsalted butter a little at a time and knead for 8 more minutes until the dough is smooth, elastic and comes away from the bowl. Cover and leave in a warm place for 1½–2 hours, until doubled.

Step 4: Divide into about 30 pieces of 30 g and roll into balls. Set on oiled baking paper, cover and prove for 30–40 minutes, until puffy.

Step 5: Heat 4 ¼ cups sunflower oil or mild olive oil in a deep pan to 350°F. Pick up a ball with wet fingers, push your thumb through the middle and stretch it gently into a ring, then lower it into the oil.

Step 6: Fry 4–5 at a time for 1½–2 minutes a side, until puffed and golden brown. A common mistake is oil that is too hot: they brown in seconds and stay raw and doughy inside. Break the first one open to check it is cooked through.

Step 7: Drain on kitchen paper for a moment, then toss in 3 ½ oz granulated sugar while hot. Best eaten the same day.