Dish

Borrachuelos

Borrachuelos are made by mixing flour, sugar, and olive oil together to form a dough. The dough is then rolled out and cut into circles. A sweet filling, such as sweet potato or pumpkin, is then added to the center of each circle before the dough is folded over and sealed. The filled dough is then deep-fried until golden brown. Borrachuelos are best served warm and fresh.

European cuisine› Mediterranean cuisine› Spanish cuisine

Pastry› Fried Dough

Origins and history

Borrachuelos originated in Spain and have been a popular dessert for centuries. They are often served during the Christmas season and are a favorite among children and adults alike.

Dietary considerations

Borrachuelos are high in calories and sugar, making them a treat that should be enjoyed in moderation. They are suitable for vegetarians, but not for vegans or those with gluten or nut allergies.

Variations

There are many variations of Borrachuelos, including using different types of fillings such as chocolate or fruit, or adding spices like cinnamon or anise to the dough.

Presentation and garnishing

To get the best flavor from Borrachuelos, they should be served warm and fresh from the fryer. They can be garnished with powdered sugar or a drizzle of honey.

Tips & Tricks

When making Borrachuelos, it's important to not overfill them with the sweet filling, as this can cause them to burst open during frying. It's also important to make sure the oil is at the correct temperature before frying to ensure they cook evenly and don't become too greasy.