750 gr wheat flour
250 ml White Wine
250 ml Olive Oil
2 capsules star anise
150 gr honey
35 gr Water
How to Make Pestiños:
- Into a saucepan, put the wine, star anise, and cinnamon stick.
- Heat until it breaks into a boil. Leave on the heat for 5 minutes and then remove. Pour the wine into a container so that it cools quickly.
- Dry the saucepan and put in the olive oil to heat.
- Put a piece of orange peel into the saucepan.
- When the crust begins to bubble, remove from the heat, remove the orange peel, and put the oil in a bowl along with the flour. Mix with a spatula or bakery scraper, so that the flour absorbs all the oil and a kind of porridge begins to form.
- Next, remove the star anise and cinnamon stick from the wine and pour it into the bowl with the flour. Knead so that the flour absorbs all the liquid.
- Once the dough is ready, cover the bowl with plastic wrap and let it sit for 2 hours.
- Just before the 2 hours is up, heat plenty of olive oil, or sunflower oil, in a frying pan.
- Cut pieces of the dough and stretch them on the countertop with the help of a roller to an approximate thickness of about 2-3 millimeters.
- Using a square pasta cutter, about 10 x 10 centimeters, cut portions of the dough. If you do not have a pasta cutter, use a knife to trim pieces of the square-shaped dough sheet.
- With a silicone brush, brush the center of the dough with a little water. Fold one of the corners towards the center and press it down. Next, put a little water over the bent corner and fold the opposite corner (watch video).
- Once the oil is very hot, throw the pestiños in in batches, putting them in with the joined ends downward.
- After a few minutes, or when the dough begins to take on color, turn the pestiños so that they brown all over.
- Once they are golden, take them out of the frying pan and put them on absorbent paper.
- While they cool down, prepare the mead. Put the water and honey in a bowl and mix with a spoon until the honey dilutes, forming a kind of syrup.
- Serve the pestiños covered with a generous portion of mead.