Andalusian Crullers (Pestinos Andaluces) Recipe

1. 1

   Put grated rind, lemon juice, lowfat milk, cinnamon, salt, 4 Tbsp.

2. 2

   anise liqueur, and 6 Tbsp.

3. 3

   extra virgin olive oil in a bowl.

4. 4

   Mix well.

5. 5

   Stir in flour till dough is stiff (approximately 4 c. of flour).

6. 6

   Let dough rest 1 hour in a cold place.

7. 7

   Divide dough into four parts, roll it out very thin on a lightly floured surface, and cut it into rectangles about 3 by 2-inches.

8. 8

   Heat frying oil to the verge of smoking.

9. 9

   Roll up the rectangles and fry them, a few at a time, in the warm oil.

10. 10

    Drain on a rack or possibly brown paper.

11. 11

    Make a syrup by melting 3/4 c. sugar with 1/2 c. water.

12. 12

    When it bubbles and starts to thicken, add in 1/4 c. anise liqueur.

13. 13

    Dip the fried crullers in the warm liquid and drain them on a rack.

14. 14

    Sprinkle with sugar while still hot.

15. 15

    Let them cold before serving.

16. 16

    This recipe makes about 3 dozen crullers.

* Per serving · 4 servings · Values may vary.

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