Pristiños Recipe


Sweet and savory flavors create a fine combination in pristiños, a traditional Ecuadorian fried dough Christmas dessert topped with a sweet brown sugar syrup.

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



-- Directions
  • 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




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