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750 gr wheat flour
250 ml White Wine
250 ml Olive Oil
2 capsules star anise
1 cinnamon
150 gr honey
35 gr Water
Oil for frying
  • Medium




How to Make Pestiños:

  1. Into a saucepan, put the wine, star anise, and cinnamon stick.
  2. 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.
  3. Dry the saucepan and put in the olive oil to heat.
  4. Put a piece of orange peel into the saucepan.
  5. 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.
  6. 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.
  7. Once the dough is ready, cover the bowl with plastic wrap and let it sit for 2 hours.
  8. Just before the 2 hours is up, heat plenty of olive oil, or sunflower oil, in a frying pan.
  9. 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.
  10. 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.
  11. 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).
  12. Once the oil is very hot, throw the pestiños in in batches, putting them in with the joined ends downward.
  13. After a few minutes, or when the dough begins to take on color, turn the pestiños so that they brown all over.
  14. Once they are golden, take them out of the frying pan and put them on absorbent paper.
  15. 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.
  16. Serve the pestiños covered with a generous portion of mead.

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