Pestiños

Instructions

1. Prepare the infused oil
   In a small saucepan, heat the olive oil with anise seeds and sesame seeds until warm but not smoking. Remove from heat and let it infuse for 10 minutes. Strain the oil, reserving the seeds.
2. Make the dough
   In a large bowl, mix the flour, cinnamon, lemon zest, salt, and the reserved seeds. Make a well in the center and add the infused oil, white wine, and anise liqueur. Mix until a dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
3. Rest the dough
   Cover the dough with a kitchen towel and let it rest for 15 minutes at room temperature. This will make the dough easier to roll out and shape.
4. Shape the pestiños
   On a floured surface, roll the dough out very thin, about 1/8 inch thick. Cut the dough into rectangles approximately 2 x 3 inches. Take each rectangle, pinch the middle with your fingers, and fold one corner over to the opposite side, pressing lightly to seal. This creates the traditional twisted shape.
5. Fry the pastries
   Heat vegetable oil in a deep pan to 350°F (175°C). Fry the pestiños in batches, 4-5 at a time, for about 1-2 minutes until they're golden brown on both sides. Remove with a slotted spoon and drain on paper towels.
6. Prepare the honey coating
   In a saucepan, combine honey and water. Bring to a simmer over medium heat, stirring constantly until well mixed and slightly thickened, about 3-4 minutes.
7. Coat the pestiños
   While still warm, either dip the fried pestiños into the honey mixture or drizzle the honey over them. Alternatively, you can roll them in granulated sugar while still hot for a different traditional variation.