Christmas Pestiños

Preparation

1. We start by making the mixture with which we will moisten the pestiños. For them we put the honey with the water in a saucepan and stir until a syrup is made. We booked.

2. Heat the oil in a frying pan and add the orange and lemon peel; We set aside and add the matalahúva, taking care that it does not burn and does not turn sour.

3. In a large bowl or salad bowl, we put the flour with the salt, and we pour the wine. We stir well and add the strained oil that we had infused with the orange and lemon peels, and the Matalahúva. Add a little more Matalahúva without frying. We knead well until the dough comes off the edges and we can make it into a ball (add more flour if necessary); We spread the resulting dough on the lightly floured work surface.

4. We make balls the size of a ping-pong ball. With the help of a kitchen roller, we spread the balls on the surface until they have a more or less oval shape. The dough should be very thin. We peel off the dough and join two of the ends to give the shape of a loop typical of the pestiños.

5. We heat the oil; fry the pestiños when it is hot. When they brown, we leave them on absorbent paper. We pass the pestilos to a source and we melt them, that is, we pour the mixture of honey and water over it. Let it rest for half an hour and sprinkle with the colored balls.