Its popular name, "borrachuelos", is due to the presence of wine and brandy among its ingredients. It is the most typical sweet of the province of Malaga and is ideal to prepare at Christmas, although they are also consumed throughout the year. It is very similar to the well-known "pestiños", the typical Andalusian sweet of Easter.
The elaboration of this sweet is simple, but it requires a lot of time. This delicious dessert contains a stuffing of pumpkin preserve or sweet potato. As a curiosity, it is fried with a little bit of anise while tasting this drink. A great way to warm up!
- 1 kg / 35¼ oz flour
- 250 ml / 8¾ fl oz dry white wine
- 250 ml / 8¾ fl oz sweet wine
- 1 cup of anise
- Pumpkin preserve
- 2 tbsp sesame
- The peel of a grated orange
- The juice of 2 oranges
- Olive oil for frying
- In a large pan, heat the olive oil and add the orange peel. Once fried, add the anise and sesame. Add both the dry and the sweet wine and strain the orange juice before adding.
- Then pour the flour very slowly until it forms a dough. Mix and place the dough on the worktop to work the mixture manually and obtain a thin dough. The usual thing is to work with the fists. Then cover the dough with a cloth and leave it aside for half an hour.
- Subsequently, in one hand take some dough in an amount approximately the size of a nut, and smack it with the other hand. It should not now be round, but flattened. You can make the marks with the help of a fork.
- Add a little of pumpkin preserve to the "borrachuelo" and close it with the help of your fingers - so they do not open when frying (you can also use a fork to close it). Repeat this process with the rest of the "borrachuelos" until there is no dough left.
- In a frying pan, heat olive oil and immerse the "borrachuelos" until they are fried.
- Once fried, place the "borrachuelos" on a plate with some kitchen paper and sprinkle with sugar.
- Serve on a plate and sprinkle a little more sugar as required.