Pestiños are Spanish pastries fried in olive oil. The dough is made with flour, yeast, sesame, and sometimes orange juice and cinnamon. After the dough has been fried, it is traditionally topped with honey or sugar. These crunchy fritters have been prepared during the Holy Week and Christmas since the 16th century.
Serve them with sweet wine, tea, hot chocolate, or coffee.
Borrachuelo is a traditional dessert originating from Málaga. The word borracho in the name means drunk, referring to the fact that the biscuits are soaked in wine and anisette. Although the cookies have a few versions, depending on their filling, they’re usually made with a combination of flour, olive oil, orange peel strips, moscatel wine, anisette, orange juice, lemon juice, sesame seeds, and fennel.
Once prepared, the smooth dough is rolled out and cut into disks, fried until golden, filled with pumpkin or sweet potato mixture, closed, dipped in honey, and dusted with icing sugar. Borrachuelos are especially popular during the carnival season and Christmas.
Roscos fritos are typical Spanish desserts that are similar to donuts, but they have a different texture and are a bit sweeter than regular donuts. Also, roscos are often rolled in sugar after being fried. The dough is prepared with a combination of eggs, sugar, flour, oil, and grated lemon rind.
It is shaped into donut rings, then fried until golden. Although the place of origin of roscos fritos is thought to be in Andalusia, these sweet treats are nowadays consumed throughout the country, especially during the Easter festivities.
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