We begin with the preparation with the dough for the doughnuts, to do so place in the glass of the thermomix the butterfly in its position, add sugar and eggs, program. 5 minutes / Speed 4.
Then add the aniseed liqueur and olive oil, program. 5 seconds / Speed 2.
Then remove the butterfly from the blades, pour in the flour, program. 30 seconds / Speed 6.
Continue with the kneading function, program. 5 minutes / Kneading.
When the dough is ready, let it rest for 15 minutes. You can now turn on the oven to preheat to 200°C.
Once the dough has rested, start forming the doughnuts.
With your hand take a portion, form little balls, and lengthen them to create a cylinder, join each end of the cylinder to form the doughnuts and press the union so that it does not separate at the time of baking.
Place the doughnuts on a baking tray lined with release paper, bake for 10 minutes at 200°C and another 10 minutes at 180°C.
When the baking time is over, remove from the oven and leave to stand. While the doughnuts are resting, prepare the covers.
On the one hand, again in the thermomix glass previously washed and dried, pour water and sugar and a few drops of dye, program. 7 minutes / Temperature 100° / Speed 1.
Then add the lemon juice and program. 10 seconds / Speed 3.
Pour the syrup into a container or bowl and set aside.
On the other hand, for the lemon icing, pour into the thermomix glass, again clean and dry, the icing sugar together with the egg whites, the lemon juice and the colouring, put the butterfly in its position, program. 3 minutes / Speed 4. Then, remove the beaker from the thermomix glass lid and pour the water through the mouth, program. No time / Speed 3.