Fried Pristiños in Syrup Recipe
Traditional Ecuadorian Dessert Served around Christmas and New Years
Jan 8, 2009
Often served at the cafecito (the coffee hour, around 6 pm) or as a dessert, pristiños are a popular item during the month of December at roadside restaurants, in households and with street vendors. The hearty fried dough is topped with a rich, sweet, caramel brown sugar syrup to make a satisfying dessert after the Christmas meal, or an early afternoon snack.
Ingredients:
- 1 lb. (500 grams) flour
- 1 tbs. baking powder
- ½ tsp salt
- 1 tsp sugar
- ½ cup (100 grams) butter or margarine
- 5 eggs
- ½ cup (125 ml) water
- 1 stick of cinnamon
- 1 tsp anise seeds
- Vegetable oil for frying
- Brown sugar syrup (see recipe at end of article)
Preparation:
- Mix the flour, baking powder, salt and sugar together. Sift these ingredients into a large mixing bowl twice.
- Form a well in the middle of the dry ingredients and add the butter and eggs to the middle. Mix everything in well, using clean, dry hands. Set aside.
- In a separate saucepan, add the water, cinnamon and anise seeds and boil for about 10 minutes. Let the water mixture cool.
- Once the mixture has cooled, add it to the flour and egg mixture, in a slow stream, mixing all the while. Make sure all of the ingredients get completely mixed, until a soft dough is formed. Set aside and let rise for about 10 minutes.
- Next, roll the dough on a lightly floured board to about ¼ inch thick. Cut the dough into strips that are about 6 inches (15 cm) long by 2 inches (4 cm) wide.
- Cut small, ½ inch notches on one side of the strips. Bring the two ends of the strip together to form a circle, notched sides facing out. Pinch ends together and drop in the hot oil. Fry until a deep golden brown. Remove pristiños from the oil and drain on paper towels.
- Serve with brown sugar syrup.
Serves: 8
Preparation: 25 minutes
Cooking time: 10 minutes
Brown Sugar Syrup
Ingredients:
- 1 cup sugar
- ½ cup water
- juice of 1 lime (lemon can be used)
Add ingredients together ina small saucepan and boil on medium heat until a light syrup is formed. You may use the wooden spoon test to test if the syrup is ready. Take a wooden spoon and dip it into the syrup. Pull it out and run your finger along the back (let cool slightly as the syrup will be very hot). The syrup is ready if the marks made by your finger keep their shape. Do not overcook the syrup or it will crystallize. The syrup should be easy to pour, but not watery. Pour onto the prsitiños right before serving.
