Addictive crunch and a crystalline sweetness that melts in every bite. These rosquitas are the soul of a classic tea time, that traditional bakery flavor that transports you to family afternoons. A white and crispy treasure where it's impossible to eat just one. Pure artisanal flavor!
Steep the anise seeds in most of the hot water for 8 minutes. Strain and let it cool until warm; it should smell fragrant, not harsh or medicinal.
In a bowl, mix the flour, sugar, baking powder, salt, and lemon zest. Add the shortening and rub it in with your fingers for
Turn what you find into an experience you can actually bring to your kitchen.
Add the egg yolks and the anise infusion little by little. Mix only until a compact, soft dough forms; if you overwork it, the rosquitas lose that delicate snap.
Let the dough rest covered for 15 minutes. Then shape thin ropes, join the ends, and place the rosquitas on a parchment-lined baking tray, leaving space between them.
Bake at 175°C for 16 to 20 minutes, until the bottoms are golden and the tops look dry but still pale. Transfer them to a rack and let them cool for 20 minutes before glazing.
Mix the powdered sugar with the lemon juice and the remaining water, adding the liquid gradually, until you have a white glaze that is thick but fluid. It should fall in a slow ribbon and coat without running like soup.
Glaze the cooled rosquitas on the top side and let them dry on the rack for 25 to 30 minutes, until the glaze is white, firm, and dry to the touch. Serve at room temperature.
