Ingredients and recipe for Ecuadorian pristiños

Pristiños are a dessert that is made mainly for Easter in Ecuador, but many also prepare it during Christmas parties because of how easy they are to make and how delicious the soft fried dough is.

In addition to the prisitiños, the dessert typical of the Christmas season are the buñuelos, a ball-shaped preparation of flour dough that is fried in abundant boiling oil and that can be eaten with panela honey.

Ecuadorian pristiños recipe

Ingredients

• 2 cups flour
• 1 teaspoon of baking powder
• 2 eggs
• 2 tablespoon butter
• 1 pinch of salt
• 3 tablespoons of aniseed water
• ½ cup of milk
• oil for frying

for the honey

• 1 cinnamon stick
• 2 cups of grated panela
• 1 tablespoon lemon juice
• 2 cups of water

Preparation

In a bowl, mix the 2 cups of flour incorporating the butter, the eggs and the teaspoon of baking powder; add milk and a pinch of salt and knead until you have an elastic dough.

Roll out the dough with a rolling pin on a flat surface that is floured, repeat the process until you get a thin dough.

Cut the dough in a rectangular shape 15 cm long and 3 wide using a knife. Form a circle with fringes outward, giving it a thread mold.

Heat the oil in a slightly deep frying pan and carefully fry the pristiños, remove when they are completely golden.

Prepare the honey by placing in a small container the 2 cups of water with the striped panela, the cinnamon stick, the lemon juice, making the panela dissolve completely, carry out this process over low heat, sift when it is ready.

Serve the pristiños and bathe them in honey.

Pristiños with empanada dough

If you think it’s a lot of work, one option is to use the ready doughs to make empanadas, just shape them, this is achieved by making a circle in the center and cutting the fringes before frying them. The next thing is to serve them hot with honey made with white sugar.

fritters recipe

Ingredients

• 1 cup of water
• 2 teaspoons butter
• 1 teaspoon salt
• 1 cup of flour
• 3 eggs
• ½ teaspoon baking powder
• 1 cup of oil for frying
• Panela honey to accompany

Preparation

In a pot that does not stick, put the water with the butter and salt on the fire, when it comes to a boil, add the sifted flour at once and stir vigorously with a wooden spoon. Cook over low heat for about four minutes until it forms like a ball. Let the dough cool.

When the dough is cold, add the eggs one by one, beating well after each egg. Add the baking powder.

In a deep pot, heat the oil well and fry the fritters, dropping the dough by spoonfuls. Cook until well browned and remove on absorbent paper.

They are served accompanied by panela honey. (F)