Andalusian Crullers - (Pestinos Andaluces)

Recipe Ingredients

		Grated rind of 1 lemon
1		Lemon - juice of (medium)
4 tablespoons	60ml	Milk
6 tablespoons	90ml	Olive oil
1/8 teaspoon	0.6ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
4 tablespoons	60ml	Anise liqueur - - (or any dry liqueur if anise is unavailable)
4 cups	250g / 8.8oz	Flour - approximate
3/4 cup	177ml	Olive oil - for frying
3/4 cup	246g / 8.7oz	Sugar - for syrup
1/2 cup	118ml	Water
1/4 cup	82g / 2.9oz	Anise liqueur - - (or any dry liqueur), for syrup

Recipe Instructions

Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well. Stir in flour until dough is stiff (approximately 4 cups of flour). Let dough rest 1 hour in a cool place.

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. Heat frying oil to the verge of smoking. Roll up the rectangles and fry them, a few at a time, in the hot oil. Drain on a rack or brown paper.

Make a syrup by melting 3/4 cup sugar with 1/2 cup water. When it bubbles and starts to thicken, add 1/4 cup anise liqueur. Dip the fried crullers in the hot liquid and drain them on a rack. Sprinkle with sugar while still warm. Let them cool before serving.

Source:
Barbara Norman

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