Huesos de San Expedito
- Sugar, 100 gr
zest (grated), (from 1 lemon)
oil, 30 gr
- Salt, a
- Eggs, 2
- Anisette, 50 ml
- Aniseed, 1 tbs
- Flour, 300 gr
- Instant yeast, 1
sugar, for dusting
yolk (beaten with 1 tbs milk), (eggwash)
In a bowl, beat the eggs.
Once this is done, stir in the sugar, anisetteand
In a separate bowl, mix the flour, aniseed, salt
and the instant yeast.
both bowls to create your dough. Mix until getting a soft dough.
Place on a floured surface and begin kneading
(using additional flour to keep it from sticking).
Once the dough has the proper consistency, create a
ball and cut a cross on top so that the dough may expand.
You will want to cover it and let it rise for about
After the dough has risen, you will take small
pieces (about a spoonful each) and roll them between your hands to create a
small rope shape.
With a sharp knife make a cut all the way long the small rope (not too deep cut)
While doing this, fill up a deep pan with oil (better use the deep fryer).
Heat up the oil on high.
(We ommited this, lined some baking trays with baking paper and pre -heated the
oven at 180°C).
Place the Huesos in the baking trays (Brush with the eggwash) and bake for 15
minutes or until golden brown.
Once the oil is hot, add one of the “huesos” to the oil – it should start
sizzling intensely. If it’s sizzling, add as many as you can fit in the pan.
You will want to let them cook for several minutes until they turn a dark golden
brown. Once done, remove and place them on a paper towel.
Once cooled serve with confectioner's sugar on top.