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Receta Andalusian Crullers (Pestinos Andaluces)
by Global Cookbook

Andalusian Crullers (Pestinos Andaluces)
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Ingredientes

  • Grated rind of 1 lemon Juice of 1 medium lemon
  • 4 Tbsp. Lowfat milk
  • 6 Tbsp. Extra virgin olive oil
  • 1/8 tsp Cinnamon
  • 1/4 tsp Salt
  • 4 Tbsp. Anise liqueur - (or possibly any dry liqueur if anise is unavailable)
  • 4 c. Flour approximate
  • 3/4 c. Extra virgin olive oil for frying
  • 3/4 c. Sugar for syrup
  • 1/2 c. Water
  • 1/4 c. Anise liqueur - (or possibly any dry liqueur) for syrup

Direcciones

  1. Put grated rind, lemon juice, lowfat milk, cinnamon, salt, 4 Tbsp. anise liqueur, and 6 Tbsp. extra virgin olive oil in a bowl. Mix well. Stir in flour till dough is stiff (approximately 4 c. of flour). Let dough rest 1 hour in a cold place.
  2. 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 warm oil. Drain on a rack or possibly brown paper.
  3. Make a syrup by melting 3/4 c. sugar with 1/2 c. water. When it bubbles and starts to thicken, add in 1/4 c. anise liqueur. Dip the fried crullers in the warm liquid and drain them on a rack. Sprinkle with sugar while still hot. Let them cold before serving.
  4. This recipe makes about 3 dozen crullers.