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Borrachuelos

Food takes centre stage at Christmas all over Spain, however this is especially true in Andalusia. Families gather together in the kitchen to prepare traditional borrachuelos, the dish which marks the beginning of the festive season.


By:  Lakshmi I. Aguirre
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Traditional dessert
Time: 5 hours
Difficulty: medium
Serving suggestion: use sugar instead of honey

When December finally comes round, I always receive a call from my mother-in-law asking me to rally the troops. Christmas is approaching and we have to make borrachuelos, a truly symbolic dish for the Vazquez family from San Roque. The preparation takes time and so the best way to go about things is to get together on a Saturday or Sunday and spend all weekend on them if necessary. It is not simply a case of cooking. It is an excuse for the family to share something more than just a meal at Christmas.

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The name borrachuelos comes from the Spanish borracho, meaning drunk, in reference to the alcohol in the recipe. On the same note, is also part of the tradition to drink aniseed liqueur, which is also one of the ingredients, before preparing them. As a result, the different shaped borrachuelos that finally end up on the table showcase both our creative originality and our drunken clumsiness. They are fun to make and even better to eat.

1. Add a glass of oil to a frying pan and heat aniseed liqueur, the clove and orange peel together carefully on a low flame so that they don’t burn. The aim is to infuse the oil with these flavours.

2. When this is ready, drain the oil and let it cool.

3. Add the aromatized oil , a glass of warm white wine, the rind of two lemons, a glass and a half of orange juice, three quarters of a glass of eau-de-vie, a teaspoon of cinnamon, a teaspoon of bicarbonate of soda and one and a half sachets of yeast to a bowl. Stir well.

4. Add the flour little by little and stir continuously. The amount of flour will depend on how much the mixture can take but it will usually be around one and a half kilos. The dough will eventually become so dense that you will have to knead it with your hands.

5. Leave the dough to rest for at least 30 minutes with a damp cloth on top.

6. Using a rolling pin, extend the mixture over a surface that has been sprinkled with flour. The dough should be rolled out until it is very thin. Cut it into small triangles. Take the end of one side and join it to the end of the other side and press together.

7. Repeat this process until all the dough has been used up.

8. Heat the oil in a frying pan and fry carefully. Place on a sheet of kitchen roll to absorb excess oil.

9. Heat some honey reduced with water in a pan on a low heat. When this is very hot, dip the borrachuelos in the honey. Leave them to cool and then serve.

Ingredients


  • Borrachuelos
    1.5 kg flour
    1.5 sachets yeast
    1 teaspoon bicarbonate of soda
    1 glass of oil
    3/4 of a glass of eau-de-vie de
    1 glass of warm white white
    1.5 glasses of orange juice
    1 teaspoon cinnamon
    1 clove
    Orange peel
    Lemmon rind
    Aniseed liqueur
    Sugar
    Honey





  • 4 comments

    Pon tu propia imagen con Gravatar
    El 1 March 2009 a las 2:02 PM, juan manuel dijo...

    la familia no debería existir solo en navidad


    Pon tu propia imagen con Gravatar
    El 11 December 2012 a las 10:19 PM, Inés dijo...

    Seguimos las tradiciones y que no se pierdan


    Pon tu propia imagen con Gravatar
    El 13 December 2012 a las 8:57 PM, Hache dijo...

    Hola; llevo un par de años viviendo en Málaga y habiendo regalado ya biznagas tanto naturales como las artesanas de porcelana, creo que este año podría llevar algún dulce tradicional pero no sé que sería mejor, ¿la tarta malagueña o los borrachuelas? (He de decir que soy manchega y allí también tenemos borrachuelos manchegos) ¿Qué está más rico?


    Pon tu propia imagen con Gravatar
    El 24 December 2012 a las 1:52 PM, ROSA dijo...

    LA VERDAD ES QUE LO AGRADEZCO DE CORAZO ME TRAEN GRATOS RECUERDOS DE MI NIÑEZ, CUANDO MI MADRE NO ESTA ENFERMA Y NOS PREPARABA SU RECETA DE BORRACHUELOS ANDALUCES MUCHAS GRACIAS




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