Borrachuelos malagueños: Sweet recipe for Easter and Christmas

As it happens in many areas of the Spanish geography, Malaga also has its traditional pastry in these days of Holy Week.

The recipe that we present below is to make the sweets known as borrachuelos malagueños. Although it is a traditional sweet from the Málaga area, it is also made in other provinces of Andalusia. It is also customary to make this sweet to taste on Christmas dates.

The borrachuelos are sweet and as its name indicates they carry in the mass drinks that aromatize it like the sweet wine and the anise. They also have stuffed inside, but do not have a single filling, as they can be filled with custard, angel hair or a delicious sweet potato sauce.

Then they are fried and they admit different presentations like the ones that we detail below:

  • With a splash of honey on top.
  • Bathed in hot honey.
  • Sprinkled or flaked with granulated sugar or icing sugar.
  • Sprinkled or flaked with a mixture of sugar and ground cinnamon.
  • Bathed in chocolate above for the sweet tooth.

In the recipe that we present below we have filled the borrachuelos with sweet homemade angel hair that we already had elaborated and stored preserved.

If perhaps we do not have this homemade sweet we can get it in the market already made industrially. At the time of the presentation we have overcooked it with a mixture of sugar and ground cinnamon.

Borrachuelos recipe from Málaga

Ingredients:

  • Half a kilo of simple sifted wheat flour.
  • 125 ml. of sweet wine.
  • 125 ml. of dry white wine.
  • 125 ml. of sweet anise drink.
  • of orange juice.
  • 125 ml. of olive oil, mild flavor or sunflower.
  • 25 grams of anise (matalahúva).
  • 25 grams of sesame (sesame).
  • 125 grams of white sugar
  • The grated skin of a lemon.
  • The grated skin of an orange.
  • The skin of a lemon.
  • The skin of an orange.
  • A pinch of salt.
  • Soft-flavored or sunflower olive oil for frying.
  • Sugar and cinnamon ground to mix, cut and decorate.
  • Sweet angel hair for filling.

Elaboration:

  1. In a frying pan we put the 125 ml. of oil to heat and when it is hot add the skin of the orange and the skin of the lemon to aromatize the oil with which we will make the mass of the borrachuelos.
  2. When we see that the skins of the citrus are golden we remove them from the pan and extinguish the fire. Add the anise grains and sesame grains to the oil and let it rest.
  3. In a bowl we put the sifted flour, a pinch of salt, the sugar, the wine, the sweet anise, the orange juice, the zest of the orange and lemon.
  4. Remove with a rubber spatula or wooden spoon to mix these ingredients well.
  5. Then add the flavored oil that we had reserved and mix again. Next we will work the dough with our hands until it does not stick to our hand.
  6. We form a ball with the dough and we cover it with film or a cloth and let it rest for an hour.
  7. We take balls of dough and with the help of the roller we crush the dough giving circular shape to each ball, we can also crush it with the palm of the hand, similar to the wafers that we usually buy to make the dumplings.
  8. Once we have them all, we put a little sweet angel hair in the center and close by helping them with a fork with which we will seal the edges as we do with the empanadillas.
  9. Put the oil in a pan on the heat to heat to go frying the borrachuelos.
  10. When the oil is hot, we add and fry the borrachuelos on both sides.
  11. We are depositing the fried borrachuelos on a plate covered with absorbent paper or napkins to drain the surplus oil.
  12. Once we have them all fried, before they get cold we will rebozaremos. Prepare a dish to make the mixture of ground sugar and cinnamon and mix well. We are passing the borrachuelos by the mixture of sugar and ground cinnamon.

Images of Hojiblanca. ThemesChristmas Christmas Recipes Easter Week Recipes

PROGRAMA 52: BORRACHUELOS MALAGUEÑOS Y VILLANCICOS. HOY CON MARI PEPA, ROSI Y (February 2024)