Borrachuelos de Mama


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  • 3 Oranges (juiced)*
  • 680 g Self Raising Flour
  • 280 ml Oil
  • 2 tbsp Aniseed
  • 200 g Sugar
  • Golden Syrup
  • Hundreds & Thousands
  • Brandy*
  • White Wine*
  • Dry Anise LIQUEUR*
  • *the three items above and the orange juice should measure a total of 280 ml between them

1. Heat the oil and once hot, remove from hob and add the aniseed.  Allow to cool down, pour in the juice of the oranges, brandy, white wine and dry anise liqueur and leave the mixture to one side.

2. Sieve the flour, place in a large bowl and make a hole in the middle. Add the mixture and sugar and start to fold into the flour until it’s ready to knead into a dough.

(When the mixture doesn’t stick to the fingers and you cut the dough in half and it doesn’t stick, then you know the dough is ready to fry)

3. Make small balls and roll between your hands until it looks like a long finger and knot. Once you have made all of the dough into knots, heat the oil and fry them. Remove them and place them on a paper kitchen towel to remove any excess oil.

4. In a pan heat up some golden syrup until hot and runny, remove from the hob and insert the borrachuelos into the pan 5 – 6 at a time and cover them with the syrup. Place into a large bowl or container and add the hundred and thousands to complete the look.

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