This quintessential Malaga pastry has its name because of the wine included in its list of ingredients (borracho means drunk in Spanish). While the instructions are quite long, it’s easy to follow. There are two options for filling: cola del ángel (angel hair) or sweet potato. While enjoyed all year long, they’re a traditional food during Christmas and Easter.
Preparation recipe
Time
120 minutes
Ingredients
- 1 kg of flour
- ¼ dry white wine
- ¼ sweet wine
- 1 glass of anise
- Angel hair
- 2 tablespoons of sesame seeds
- The peel of a grated orange
- The juice of two oranges
- Olive oil for frying
- Sugar
* These quantities are indicated serve up to eight.
Explanation
This quintessential Malaga pastry has its name because of the wine included in its list of ingredients (borracho means drunk in Spanish). While the instructions are quite long, it’s easy to follow. There are two options for filling: cola del ángel (angel hair) or sweet potato. While enjoyed all year long, they’re a traditional food during Christmas and Easter.
Step by step
1. Heat the olive oil in a large skillet and fry the orange peel in it, add the anise and sesame seeds. Then pour the glasses of wine and add the previously drained orange juice.
2. Pour the flour slowly until it forms a dough, mix and place the dough on the counter. Thin out the dough and cover it with a cloth. Let it rest for half an hour.
3. Take a piece of dough the size of a walnut and crush it by hand until it is fine.
4. Fill the borrachuelo with angel hair (or sweet potato) and close it with the help of your fingers and a fork. Repeat the process with the rest of the cakes.
5. Heat olive oil in a frying pan and dip the borrachuelo to fry them.
6. Place them on a plate with kitchen paper and sprinkle with sugar. To conclude, change the dish and sprinkle a little more sugar at the end.
