Brunyols are typical in Lent and at Easter, but in Girona they are eaten all year round. It is important to use a good oil for frying, and to allow the dough to stand for the right amount of time. They can be sprinkled with a little aniseed liqueur, or with muscatel or resoli (coffee liqueur).
Make a "volcano" with the flour in the bowl and gradually add all the ingredients except the aniseed and the oil for frying. Knead the dough thoroughly until it is elastic and finely-textured. The dough has reached the right consistency when it can be stretched without breaking. Cover the bowl with a cloth and leave to stand in a warm place away from drafts, until it has doubled in size. This usually takes about a couple of hours depending on the air temperature. Heat some olive oil in a deep frying pan. Oil your fingers to prevent the dough from sticking. Break off small portions of the dough, and making a hole in the middle. Fry the doughnuts until they are golden brown on both sides. Remove and drain to remove the excess oil. Sprinkle with sugar and a few drops of aniseed liqueur. If you are making large quantities, place them in a pan covered with a cloth so they don´t dry out.