- Simmer the oil with the cinnamon stick for approximately 10 minutes.
- Add the anise seeds and leave to infuse for another 10 minutes.
- Strain and leave to cool.
- Squeeze the orange and set the juice aside.
- In the mixer, with the whip, add the flour, salt, wine, oil, orange juice and sesame, knead at a fast speed until the dough has an elastic consistency and does not stick to your fingers. Leave to rest.
- Roll out with a roller or in the dough machine to a thickness of 0.5 cm.
- Cut 5x5 cm squares and shape them into a pestiño by bringing the opposite ends to the centre.
- Fry in plenty of sunflower oil and drain on absorbent paper.
- While still hot, coat in sugar and cinnamon, you can also cover in honey.
Nutritional information (1 portion)
Fiber 1.16 g
Saturates 3.1 g
Monounsaturated fatty acids 8.63 g
Polyunsaturated fatty acids 11.0 g
Cholesterol 0.08 mg
Calcium 17.77 mg
Iron 0.57 mg
Zinc 0.26 mg
Vitamin A 1.71 ug
Vitamin C 2.14 g
Folic acid 7.59 ug
Salt (Sodium) 64.99 mg
Sugars 1.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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