Andalusian Pestiños with Honey Glaze

What you need

• 250 g (2 cups) all-purpose flour, plus a little for rolling
• 70 ml (1/3 cup) olive oil
• 1 strip of lemon peel, in 3 wide strips, no white pith
• 1 strip of orange peel, in 3 wide strips, no white pith
• 1 star anise
• 70 ml (1/3 cup) dry sherry, or dry white wine
• 2 tbsp sesame seeds
• 1 pinch salt
• 400 ml (1 3/4 cups) sunflower oil, for frying
• 200 g (2/3 cup) honey
• 3 tbsp water

Method

Restated from the original video

1. 1

   Warm the olive oil with the lemon peel, orange peel and star anise in a small pan over the lowest heat for 1 min. Turn off the heat and let it steep for 10 min.

2. 2

   Strain the oil into a jug and discard the peels and star anise.

3. 3

   Mix the flour, sesame seeds and salt in a large bowl. Pour in the strained oil and the sherry and stir until a dough forms.

4. 4

   Knead on the counter for 3-5 min until smooth and no longer sticky. Cover and rest for 30 min.

5. 5

   Roll the dough out as thin as you can, about 2 mm (1/16 in), dusting with a little flour. Cut into rectangles about 6 x 8 cm (2 1/2 x 3 in).

6. 6

   Pinch two opposite corners of each rectangle together in the middle and press firmly so they stay joined while frying.

7. 7

   Heat the sunflower oil to 170 °C (340 °F). Fry a few at a time, about 2 min per side, until pale gold and blistered. Drain on paper towels.

8. 8

   Warm the honey and water in a wide pan over low heat for 2-3 min until the honey loosens and turns pourable.

9. 9

   Dip each pestiño in the warm honey, turn it to coat, then lift it onto a rack to drip. Serve once cool.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.