Natural Andalusian and typical lands of Jaén, the pestiños are a typical Sweet Bullet of Holy Week. They can be taken in two ways: accompanied by sprinkled sugar or battered or bathed in a syrup prepared with honey and water. On this occasion, we prepare a pestiños recipe with honey to discover its sweet flavor and texture. By their form, they seem a bit complicated to do, but in recipesgratis we will show you all the steps in detail so you can do them at home without problem. Keep reading then and discover how to do pestiños with honey.
| 🚻 12 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make pestiños with honey: |
| 250 grams of common wheat flour. of honey and a splash of water for the syrup of the pestiños 2 tablespoons of seeds of sesames |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pestiños with honey:
1. To start with these homemade honey peppers, peel the very fine lemon and orange peel. Put to heat with the oil in a pan or casserole, try to be the heat to a minimum to avoid burning.
Trick: If you want the peel to get easy without part you can help you a peel.
2. Once you see that approximately a minute has passed, turn off the fire and add the matalahúva or green anise to the pan. Remove to release its flavor and leave there to emulsify meanwhile.
3. On the other hand, add the flour already sifted in a bowl and add sesame. Remove to mix and the seeds are distributed throughout the flour.
4. Cuela with a metallic strainer the emulsion of the citrus crackers and the matalahúva inside the flour of the bowl. Add Jerezs wine and remove to form a dough that takes off from the container. Take out and knead a few minutes. It should not stick on any surface, the dough is very manageable.
5. After a time of kneading, cover with a cloth in a container and let stand 30 minutes. This time will improve the texture and taste of the dough. Then, take out the dough to work it on a wide surface.
6. Display the dough using a kitchen roller or simply with a glass bottle that will act as roller. Leave it very fine so that when frying does not swell. You can make the cuts with a round or square mold, but if you don have, you can cut with a knife and make rectangles. Then, together the tips of each end and press in the center so that they do not stick and do not open.
Trick: If you don have molds, you can use the lid of a plastic container or a glass glass to make these pestiños from Andalusia ..
7. Heat oil in a pan and fry the pestiños in batches of few amounts to avoid deforming or the oil loses heat. Also prepare a tray or source with absorbent paper to eliminate excess oil when the pestiños with honey and anise are ready. Each one must fry for about 2 minutes on each side, do it over medium heat so that they do not have too much.
Trick: If you choose to make the shape of the round pestiños, stretch a little of the ends and fry below.
8. Once ready, heat honey and a splash of water. Let warm while honey is dissolved and a syrup forms. When ready, you can amend the pestiños, that is, bathe them in this syrup and serve them at the table. Enjoy your pestiños with easy honey!
Trick: If you prefer to make the font of the pestiños with more honey, increase the amount to taste.
