Vegan Pestiños

🛒 Ingredients

• #Dough;
• 350 g all‑purpose flour.. 100 ml extra‑virgin olive oil (mild flavour works best)
• 120 ml warm water.. 2 tbsp anise liqueur (optional; repl ace with extra water + 1 tsp anise seeds for non‑alcoholic)
• 1 tbsp sesame seeds (toasted lightly).. 1 tsp ground anise or fennel seeds
• 1 tsp sugar Pinch of fine salt.. 1 tsp lemon zest
• #Glaze / Coating;
• 150 g honey substitute (agave syrup, maple syrup, or date syrup)
• 2 tbsp water,, 1 cinnamon stick
• OR 100 g granulated sugar mixed with 1 tsp ground cinnamon
• #Frying;
• Neutral oil for deep frying (sunflower or light olive oil)

👩‍🍳 Instructions

1. 1

   Make dough: In a large bowl, combine flour, sugar, salt, sesame seeds, ground anise, and lemon zest. Add olive oil and rub gently until crumbly. Pour in warm water and anise liqueur (if using), then mix and knead for 5–7 minutes until smooth, soft, and not sticky. Cover and let rest for 30 minutes.

2. 2

   Shape: Roll the dough out thinly (about 3 mm thick) on a lightly floured surface. Cut into squares or rectangles, pinch two opposite corners together to form the classic pestiño shape.

3. 3

   Fry: Heat oil to 170–180 °C. Fry the pastries in small batches, turning once, until puffed and golden on both sides (about 2–3 minutes per batch). Drain well on kitchen paper.

4. 4

   Glaze: If using syrup: simmer agave/maple syrup with water and cinnamon stick for 2–3 minutes, remove cinnamon. Dip warm pestiños briefly in the syrup, then place on a rack to set. If using sugar: toss warm pestiños in the cinnamon‑sugar mix until coated.

5. 5

   Serve: Enjoy once cooled slightly — they keep well in an airtight container for up to 1 week.