Ingredients (for about 12 rosquillas):
Whisk the egg with sugar. Add lemon zest, liquor and sunflower oil. Mix until well blended. Add the baking powder to the flour, mix well, sieved and gradually combine into the mixture.
When the dough begins to stiffen work it with your hands, kneading until all ingredients are well integrated. Form balls in the size of walnut (rub a little oil on your hands if the dough is to sticky. I don’t advise adding more flour because it could make rosquillas too tough). Using your finger, make a hole in the centre of every ball and form rosquillas spinning the finger around it axis.
Fry in plenty of oil till golden brown. Let them sit on a paper towel to remove excess of fat. Optionally cover with sugar or sugar mixed with cinnamon.