Mix the flour with the sugar and the baking powder. We 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 the fingertips, making circular movements and trying to integrate the flour little by little. We can gradually integrate 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, knead for a couple of minutes to mix 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 plastic wrap and let it rest in the fridge for 30 minutes. With rest, the dough will take body and lose “stickiness” so it is important not to go overboard with the flour.
After the resting time has elapsed, we take portions of the dough, stretch in the form of a cord and join the ends, pressing so that they do not open when frying. Heat plenty of oil in a saucepan or frying pan and fry the donuts over medium heat. We turn when the bottom is golden. We remove and let drain on absorbent paper. We batter in sugar and serve.