In Spain, one Easter tradition is to make 'Rosquillas de Anis'; doughnuts, baked or fried. What is so special about these doughnuts? The recipe calls for fermented flour infused with rosemary and for the doughnuts to be later soaked with anise liqueur which tastes a bit bitter to me and if I am not mistaken anise is used to make licorice flavored candy.
If you are not a fan of that taste and or have an allergy to anise, then just use lemon extract or almond. I for one am quite sensitive to anise and I do not like licorice candy.
Nonetheless, doughnuts as an Easter treat are delicious made anyway you like them. To make just plain ole baked doughnuts use this recipe. When I bake, unless its chocolate chip cookies, I use a recipe unlike when I create brainy gourmet meals. I am just not a master baker.
1/2 cup or 1 stick of butter
1/4 cup of honey
1/ and 1/2 cup of flour
1/4 cup of sugar
1 and 1/2 tsp of baking powder
1/4 tsp salt
1/4 cup of milk
1 large egg
1 tsp of any flavored extract
Preheat your oven to 350. Grease a doughnut baking pan. Combine the above ingredients and spoon into the doughnut rings. Bake for about 9-11 minutes or when doughnuts are springy to the touch. Glaze just after taking them out with: 5 cups of confectioners sugar and 1/3 cup water along with any food coloring you like... or not. You can also drizzle over the top fresh squeezed lemon juice.
*Again, the traditional Rosquillas de Anis uses a fermented flour infused with rosemary and soaked in anise liqueur after baking. Check for that recipe online.
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