Huesillos Extremeños Recipe: Sweet Spanish Anise Fritters 2026

Huesillos extremeños are humble, golden fritters from Extremadura, scented with anise and citrus and finished with a generous roll in sugar. They take just a handful of pantry ingredients, yet they fill the kitchen with a warm, irresistible aroma while they fry.

You may know them by other names: turrillos in Ávila, or huesos de San Expedito in parts of Andalusia. Don't confuse them with huesos de santo, which are a completely different marzipan sweet. These are finger-shaped strips of dough that split open as they fry, and some cooks even pinch the ends to make them look even more like little bones.

The quantities below make about 45 huesillos, so halve everything for a smaller batch or double it for a crowd. The usual serving is two per person, but they are so good that most people reach for more. They also keep well in a tightly closed container, ideally a metal one, and the shaping and frying go much faster with an extra pair of hands.

Ingredients for Huesillos Extremeños

This makes about 45 huesillos, enough for roughly 22 servings of two pieces each.

• 100 ml extra virgin olive oil
• 1 tablespoon anise seeds
• Peel of ½ lemon
• Peel of ½ orange
• 2 large eggs
• 150 g sugar, plus extra for coating
• 100 ml milk
• 2 teaspoons baking powder
• 500 g wheat flour
• Zest of ½ lemon
• Zest of ½ orange
• Mild oil for frying

How to Make Huesillos Extremeños Step by Step

1. Infuse the Oil with Anise and Citrus

To start, heat about 100 ml of extra virgin olive oil over low heat with 1 tablespoon of anise seeds and the peel of ½ lemon and ½ orange for 5 minutes. Watch the temperature closely: the oil should be hot but must never reach the point of smoking.

2. Strain and Cool the Oil

As soon as the oil is fragrant and the peels begin to brown, remove the peels so they don't turn the oil bitter, and let it cool completely with the anise still in it. The oil needs to be cold, or just barely warm, so it doesn't cook the dough later on.

3. Beat the Eggs with Sugar

Once the oil is at the right temperature, beat 2 large eggs with 150 g of sugar in a large bowl until the mixture turns paler and slightly foamy.

4. Add the Milk and the Strained Oil

Then add 100 ml of milk and mix again, making sure there are no streaks of egg left and everything is well combined. Right after that, strain the cooled oil over the mixture and stir until it is fully incorporated.

5. Add the Baking Powder, Flour and Zest

Next, stir in 2 teaspoons of baking powder and begin adding 500 g of wheat flour a little at a time. At first, mix gently with a spatula or wooden spoon. When about half the flour is in, add the zest of ½ lemon and ½ orange so the aroma is evenly distributed.

6. Finish the Dough and Let It Rest

Keep adding flour until you have a soft dough that doesn't break when stretched and doesn't stick too much to your hands. At that point, turn it out onto the counter and knead just enough, about two minutes, until smooth. Cover it with a slightly damp cloth and let it rest for 30 minutes so it relaxes.

7. Shape the Huesillos

After the dough has rested, shape the huesillos however you like: simply as strips or little sticks, or with pinched ends to make them look more like a bone. Try to keep them a similar thickness so they fry evenly. Ideally, each huesillo should weigh about 20 g.

8. Fry in Batches

Once all the dough is shaped, fry the huesillos in plenty of hot oil. The oil shouldn't be too hot, so the inside cooks through in time; between 160 °C and 170 °C is ideal. During frying you'll see them split open, taking on their characteristic shape. As they start to float, keep an eye on them until they are golden all over.

9. Drain and Keep Frying

As they are ready, lift them out of the pan with tongs or a slotted spatula so they don't soak up oil, and set them to drain on a rack or paper towels.

10. Coat in Sugar While Warm

To finish, while they are still hot — this is the key to making the sugar stick well — roll them in sugar. If you let them cool completely before coating, the sugar won't adhere easily. That's why it's best to fry and coat as you go, ideally with someone helping.

Tips for the Best Huesillos Extremeños

Keep the Oil Temperature Steady

Between 160 °C and 170 °C is the sweet spot for frying. If the oil is too hot, the outside browns before the center cooks; if it's too cool, the dough drinks up oil and turns greasy.

Don't Overwork the Dough

Knead only for a couple of minutes, just until the dough is smooth, then let it rest for 30 minutes under a damp cloth. Over-kneading makes it tough, and skipping the rest makes it hard to shape without shrinking back.

Sugar Them While They're Hot

Roll each huesillo in sugar as soon as it comes out of the oil, while it's still warm. Once they cool, the sugar slides right off instead of clinging to the surface.

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