Today let’s do borrachillos, a typical sweet of Almeria which resembles the pestiños, but much more simple and with less ingredients. I remember my neighbors rolling the borrachillos in Cañas, if cane reeds, had about ten centimeters long and one centimeter in diameter clean, there liaban the dough and when the metian into the hot oil, the mass is taking off leaving a perfect comb…. how I liked then… and how I still enjoying now, jejej
This recipe, as many Easter were and continue to be in the houses in large quantities, usually there is someone who directs the quantities and how to make them and others spread the work, once the borrachillos are ready, each contributor… jejune, takes his share of the booty…
And this recipe, special for Easter, I can only remember make it to these dates, and it is that I relate them to the custard, I love wet them in a clearly custard… to lose the head! jejej and also the line!
INGREDIENTS
For about 40 small borrachillos
-1/4 liter of extra virgin olive oil
-1/4 litre of wine (if not much like the taste of wine, it is best that you use a sweet white wine moscatel type or some fragrant and even Pedro Ximénez)
-1/4 litre of anise
-1 account of yeast
-200 gr. of sugar
-scrape of two lemons
-4 cloves (optional) **
-1 account of almonds (anise in grain) or also called “matalahúga” (optional) **
-1 account (optional) sesame seeds **
-1 kg. flour about (more that need to sprinkle on the artboard)
-200 gr. of sugar and cinnamon to coat
ELABORATION
Heat the oil in a saucepan until it begins to smoke, remove from heat and add the cloves, let that come a little loose its aroma in the oil and remove with a slotted spoon, then add the anise in grain or almonds and sesame seeds if we chose to put them, let FRY in the oil a couple of minutes and add the wineanise and lemon peel.
We put this mixture in a large bowl and started putting flour mixed with yeast to few, and stirring with rods while we can, once the dough is hard to continue adding flour and stirring with hands smeared in oil or with a squeegee bakery.
Once we have all the flour consumed by liquids, bring the dough to a table with flour and amasamos it, stretch and fold on itself always in the same direction for pasta it (this is not necessary but then come out better, especially if we leave chubby).
Once we have the tough but manageable dough, take portions, stretch them with the roller and cut squares, join in the form of tissue and paste well the Board (if not paste well are released to put them in the hot oil).
Heat a frying pan or deep Fryer with a good olive oil, be putting borrachillos to always maintain the same temperature, gradually sink into the oil and then they rise to the surface, we give them back that browned evenly and remove with a slotted spoon to a tray with paper absorbent.
Once we have all made borrachillos, prepare a mixture of normal and cinnamon sugar and rebozamos them well in the mezcla.*
We can also make them wet in syrup, to view click on this link which will take you to the recipe of Pestiños syrup recipe
Form of coils, making a very thin strip can also be given and wrapping on itself without tightening, or make them by rolling them on a cane or metal Combs used to the puff pastry, so would be a very crisp and hollow by the Centre cylinder.
** The nail, the almonds, and sesame seeds are optional; the borrachillos are the poor cousins of the pestinos, and most of the time do not carry these spices, although they give food an exquisite flavour and to me I like to put them, should take into account that this is a typical sweet times of poverty which had few things in the pantry, and spices were almost a luxury item.
** If we keep in a watertight duran crisp days.
** I’m doing the borrachillos and putting in oil as I am making them, I get that they are finished and put new, and so the oil stays cool, but if you don’t have many custom of making this kind of sweets, better than someone help or to cut them or frying, is a good time to have a coffee and chat awhile.
** It is preferable to leave the borrachillos to cool and drain the oil before dipping in sugar, this sticks equal and sugar will not oily, with which the borrachillo light layer will absorb less sugar and the sugar will stay clean, with what mount much more.
** With the amount of sugar I put for the batter it is possible that you whether this is the case… not…You tireis, you will serve to sweeten tea or make a rich sponge cake.
** To me personally I find it easier to do in the form of scarves and how I do them single, I’m doing as I’m frying and cutting at the same time, it is entertaining, but when making a couple of times it is very simple and fast.