PestiÑos Andaluces (Andalusian Crullers) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Frying time is a guess, depending on how many you fry at a time. Source: The Spanish Cookbook by Barbara Norman, Published by Bantam Books, Inc., 1966, P 166 Ingredients:
1 lemon, juice and zest of, grated |
4 tablespoons milk |
6 tablespoons olive oil |
1/8 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup anise-flavored liqueur (or any dry liqueurif anise is unavailable(sambuca romana) |
4 cups flour |
olive oil (for frying, about 3/4 cup) |
3/4 cup sugar |
1/2 cup water |
Directions:
1. CRULLERS:.
2. Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
3. Stir in flour until dough is stiff(up to 4 cups of flour).
4. Let dough rest 1 hour in a cool place.
5. Divide dough into four parts and roll out very thin on a lightly floured surface.
6. Cut it into rectangles about 3 by 2-inches.
7. Heat frying oil to the verge of smoking.
8. Roll up the rectangles and fry them, a few at a time, in the hot oil.
9. Drain on a rack or brown paper.
10. SYRUP:.
11. Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
12. When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
13. Dip the fried crullers in the hot liquid and drain them on a rack.
14. Sprinkle with sugar while still warm.
15. Let them cool before serving.
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