Andalusian Crullers - (Pestinos Andaluces)

Yield > 36
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
Grated rind of 1 lemon
Juice of 1 medium lemon
4 tbl Milk
6 tbl Olive oil
1/8 tsp Cinnamon
1/4 tsp Salt
4 tbl Anise liqueur - (or any dry
liqueur if anise is unavailable)
4 cup Flour approximate
3/4 cup Olive oil for frying
3/4 cup Sugar for syrup
1/2 cup Water
1/4 cup Anise liqueur - (or any dry
liqueur) for syrup
Method :
• 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.
• This recipe makes about 3 dozen crullers.