PestiNos Andaluces (Andalusian Crullers)

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   CRULLERS:.

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   Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl.

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   Mix well.

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   Stir in flour until dough is stiff(up to 4 cups of flour).

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   Let dough rest 1 hour in a cool place.

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   Divide dough into four parts and roll out very thin on a lightly floured surface.

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   Cut it into rectangles about 3 by 2-inches.

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   Heat frying oil to the verge of smoking.

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

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    Drain on a rack or brown paper.

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    SYRUP:.

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

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

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

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    Sprinkle with sugar while still warm.

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    Let them cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.