Log in o Sign up and enjoy ThermoRecetas

Andalusian pestiƱos

50 minutes25 ud people150 calories
1/52/53/54/55/5 (12 votes)
Loading ...

By Irene Arcas

pestiƱos

Have I ever told you that my mother is from Granada, when she was talking about Club of Loja for example. Well today I bring you another recipe that she is very fond of because it is very typical of her land and also of eastern: pestinos.

As in many traditional recipes there are hundreds of different versions and varieties. So I encourage you to leave us comments on this post telling us more about the pestiƱos that you know or that you especially like.

Those that I know vary the proportions of oil in the dough, or the way of infusing the oil where they are fried, but especially in the final coating. Sometimes they are covered with sugar, cinnamon and aniseed or, as is this case, with a honey syrup. 

Andalusian pestiƱos

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Typical Andalusian pestiƱos, ideal to prepare at Easter or Christmas. In this case, they are covered with a honey syrup, but they can also be covered with sugar and cinnamon.

  • Irene Arcas
  • Calories: 150
  • Rations: 25 pc
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 260 g flour
  • 1 teaspoon of chemical yeast
  • 1 tablespoon lemon / orange zest
  • 75 g mild olive oil
  • 3 nails
  • 1 tablespoon of matalauva
  • 75 g of sherry wine
  • 1 pinch of salt

For the honey topping:

  • 200 g honey
  • 50 g of water

To fry:

  • Sunflower oil
  • The peel of an orange (to flavor the frying oil)

Preparation

  1. We put the oil, the cloves, the matalauva and the zest of the fruit that we have chosen in the glass and program 5 minutes, temperature 90Āŗ, spoon speed. This way the spices and the fruit will flavor our oil. We wait for the temperature to drop to 40Āŗ.

  2. Next, we remove the cloves and add the wine, flour and yeast. We program 5 seconds, speed 6.. Then we knead programming 5 minutes, spike speed.

  3. The dough has a lot of oil so it should be elastic and not too sticky. If it is so sticky that we cannot handle it well with our hands, add a little flour and reprogram 1 minute, spike speed.

  4. We form a ball, cover it with transparent film (or put it in a bag) and leave stand 30 minutes.

  5. We spread the dough on the work table with a rolling pin, cut squares of about 6cm * 6cm and fold two of their corners inwards and stick them with our fingers and a drop of water so that they seal well.

  6. We heat abundant sunflower oil with the orange or lemon peel and when it is hot we remove the skins and fry the pestiƱos. I recommend you fry them a few at a time to be able to turn them well and that the temperature does not get too cold.

  7. We are removing them and leaving them on absorbent paper.

  8. In the glass we add the honey and the water and we program 3 minutes, 60Āŗ, spoon speed. We put this preparation in a deep and wide container and we are submerging the pestiƱos one by one and letting them drain on a rack.

  9. We keep them in an airtight container so that they remain tender.

More information - Club of Loja

Adapt this recipe to your Thermomix model


Discover other recipes of: Regional Cuisine, Lactose intolerant, Egg intolerant, Easter Recipes, Cake shop

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ɓngel GatĆ³n
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Maria Jose said
    ago 7 years

    Hello, what is Matalauva?

    Reply to MarĆ­a Jose
  2.   Embodies said
    ago 6 years

    I cannot recommend this recipe to anyone; the dough did not come together, it remained lumpy in the thermomix. This is the first time this has happened to me; I have added more oil and although it seems to have taken the shape and consistency of the dough, it still breaks when trying to form the pestiƱos šŸ™

    Reply to Encarna
    1.    Felix said
      ago 4 years

      The same as anise, although normally that is the name given to the plant that produces the anise seed, technical name "Pimpinella anisum L"

      Reply to Felix
  3.   Mercedes said
    ago 6 years

    When you fry them, they fall apart, I think you don't have to put so much yeast, or knead so long, the dough was ready in three minutes.

    Reply to Mercedes