Pestiños

60 min

Suitable for vegans

Cuisine type: Vegan cuisine

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Extra virgin olive oil 0.028 l

Cinnamon stick 0.278 ud

Anise seed 5.556 g

Oranges 0.028 kg

Plain flour 0.111 kg

Table salt 0.833 g

White wine 0.028 l

Toasted Sesame 5.556 g

Sugar 0.006 kg

Ground cinnamon 1.389 g

Sunflower oil 0.083 l

Elaboration

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)

Energy

304.74

kcal

Carbohydrates

19.89

Proteins

2.52

Lipids

23.32

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.