Ingredients: (for 18 units approx)
- 125 g of flour
- 50 ml olive oil
- 125 ml of rosemary honey
- 50 ml white wine
- 1 green lemon
- 2 c.c. of anise seeds
- 30 ml of anise
- sunflower oil for frying
- flour to sprinkle rosemary sprigs to decorate
1-Peel the lemon with a peeler trying to obtain only bands of colored skin, without white parts. Heat the olive oil in a pan and fry the lemon skins until golden brown. Remove the pan from the heat, add the anise seeds and let cool completely. Remove the lemon skins.
2-Pour the wine and anise into a large bowl and add the cold oil with the anise seeds and flour. Mix first and then knead with your hands until you form a ball. Pour a little more flour if the dough is too moist. Cover with a cloth and let stand 30 min in a warm place.
3-Sprinkle the work surface generously with flour and roll out the dough until it is 5 mm thick. Cut circles of 7 cm in diameter and make a hole with your fingers in the center to form roscos. Heat plenty of sunflower oil in a large skillet with high edges and carefully place the prepared roscos in batches, without piling them up.
4-Fry until they rise to the surface and brown. Drain on absorbent paper. Heat the honey in a cazuelita with 1 c.s. of water until it is diluted. With the help of a fork, dip the fried pestiños in the honey one at a time, drain and place on sulfurized paper.
5-Arrange the pestiños in a suitable source, decorate them with sprigs of rosemary and then serve them washed with the remaining honey.