RecipiesDessertsBorrachuelos from Malaga: Sweet recipe for Easter and Christmas

Borrachuelos from Malaga: Sweet recipe for Easter and Christmas

Borrachuelos are a traditional sweet from Malaga (Andalusia), which are made and enjoyed both at Easter and at Christmas. Discover how to make them at home with this delicious recipe.

Just as it happens in many areas of the Spanish geography, Malaga also has its traditional confectionery 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 Malaga area, it is also made in other provinces of Andalusia. It is also customary to make this sweet to taste it on Christmas dates.

Borrachuelos are sweet and, as their name suggests, they contain beverages that flavor them, such as sweet wine and anise. In addition, they have a filling inside, but they do not have a single filling, since they can be filled with pastry cream, angel hair or a delicious sweet potato cream.

Then they are fried and admit different presentations such as the ones detailed below:

  • With a drizzle of honey on top.
  • Bathed in hot honey.
  • Dusted or brushed with granulated sugar or icing sugar.
  • Sprinkled or sliced ​​with a mixture of sugar and ground cinnamon.
  • Dipped in chocolate on top for those with a sweet tooth.

In the recipe that we present below we have filled the “borrachuelos” with homemade angel hair candy that we had already prepared and preserved.

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

Borrachuelos recipe from Malaga

Ingredients:

  • Half a kilo of simple sifted wheat flour.
  • 125ml of sweet wine
  • 125ml of dry white wine.
  • 125ml sweet anise drink.
  • of orange juice.
  • 125ml mild olive oil or sunflower oil.
  • 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.
  • Mild flavored olive oil or sunflower oil for frying.
  • Sugar and ground cinnamon to mix, grate and decorate.
  • Sweet angel hair for the filling.

Elaboration:

  1. In a pan we put the 125 ml. of oil to heat and when it is hot we add the skin of the orange and the skin of the lemon to aromatize the oil with which we will make the dough for the borrachuelos.
  2. When we see that the citrus skins are golden, remove them from the pan and turn off the heat. Add the anise grains and sesame seeds to the oil and let stand.
  3. In a bowl, put the sifted flour, a pinch of salt, the sugar, the wine, the sweet anise, the orange juice, the orange and lemon zest.
  4. Remove with the help of a rubber spatula or wooden spoon to mix these ingredients well.
  5. Then we add the flavored oil that we had reserved and mix well again. Then we will work the dough with our hands until it does not stick to our hands.
  6. We form a ball with the dough and 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 each ball a circular shape, we can also crush it with the palm of the hand, similar to the wafers that we usually buy to make dumplings.
  8. Once we have them all formed, we put a little angel hair candy in the center and close on the sides, helping us with a fork with which we will seal the edges as we do with the dumplings.
  9. We put the oil in a frying pan on the fire to heat to fry the borrachuelos.
  10. When the oil is very hot, add and fry the Borrachuelos on both sides.
  11. We are depositing the fried “borrachuelos” on a plate covered with absorbent paper or napkins so that the excess oil drains off.
  12. Once we have them all fried, before they cool down we will coat them. We prepare a plate to make the mixture of sugar and ground cinnamon and mix well. We are going to pass the “borrachuelos” through the mixture of sugar and ground cinnamon.

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