Borrachuelos

Christmas in Málaga would be incomplete without borrachuelos on the table. They are eaten both at and away from home, at family gatherings accompanied by aguardiente.

BORRACHUELO, SWEET AND ANISETTE

Christmas in Málaga would be incomplete without borrachuelos on the table. They are eaten both at and away from home, at family gatherings accompanied by aguardiente (although they are also eaten all year round). The reason for their name is because they are soaked in wine and anisette [borracho meaning “drunk”].

There are different varieties of borrachuelos, depending on whether they are covered in sugar or honey, as well as their filling, which can be pumpkin or sweet potato preserve. The end result will be different if orange is used instead of lemon, or cinnamon (which always leaves its distinctive touch).

Recipe

Ingredients

  • Wheat flour
  • Pumpkin or sweet potato preserve
  • Sesame seeds
  • Aniseed
  • Sweet wine
  • White wine
  • Sweet or dry anisette
  • Lemon
  • Extra virgin olive oil
  • Sugar or honey

Directions

Make the dough with the flour. Add the olive oil previously mixed with the citrus fruits (lemon or orange), sesame and aniseed. Baking powder can be used to give the dough a better texture. Leave the dough to one side, then cut into rounds, fill and fold them. Coat in honey mixed with water or sugar, before frying.