On these dates, many pastry shops in Malaga are flooded with pestiños and borrachuelosas well as fritters and other traditional sweets.
Fortunately, they are still made in many homes, in large quantities, and it is the older women who preserve the tradition. In a basin the ingredients are mixed and kneaded with the fists, then portions of the dough are flattened, filled and fried in abundant oil.
The classic borrachuelos from Malaga are filled with angel hair, but we love the sweet potato boozers and we take advantage of the fact that we still find this tuber in the market to make them. These sweets, which are also prepared and eaten at Christmas, are delicious. They melt in the mouth and have a taste of yesteryear that is hard to forget. Do you dare to make them at home?
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We start with the sweet potato filling so that it has time to cool down while we prepare the dough for the boorrachuelos. To do this, cook the sweet potato (peeled and chopped) in a saucepan with plenty of water until it is tender. It will take about 15 minutes, depending on the size of the pieces.
Drain and mash with a fork or blend with an electric mixer, to taste. Mix the puree obtained with the sugar and ground cinnamon. Cook again over medium heat while stirring so that it does not stick to the base. When the puree has dried and thickened, add the egg yolks and finish cooking by stirring for a couple more minutes. Transfer to a source and let cool.
Next we prepare the dough. In a large container we mix the two types of wine, the oil, the anise and the orange juice. Add the sesame seeds, anise seeds, orange zest, ground cinnamon and dry anise. We mix with some rods. Add the flour little by little while stirring until you get a fine, not very hard dough. Let stand 15 to 20 minutes or until sweet potato filling is cold.
Divide the dough into 30 balls of equal weight and stretch with a roller or with the palm of the hand, forming thin discs. Place a teaspoon of the sweet potato cream in the center and fold in half. Seal the edges with a fork and fry in a pan with plenty of oil (to cover them) over medium-high heat. Flip so that they brown on both sides.
Remove from the casserole with a slotted spoon and transfer them to a dish covered with absorbent paper, where we let the excess oil drain. Before they cool down, we pass them through sugar, so that adheres better to the dough. We let cool completely before consuming (although warm they are slow to die).
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With what to accompany the drunkards of Malaga
The Malaga drunkards They are a forceful sweet due to the dough and the frying that they carry. That is why having one with coffee or the after-dinner infusion is more than enough, even with a glass of liquor (for those who are not friends with either of the two previous drinks). Although our advice is moderation, we warn you that they are so delicious that it may be difficult to contain yourself.
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Sweet potato borrachuelos: traditional Easter recipe typical of Malaga
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by Carmen Aunt Alia.
