Aug 20, 2018

Pristiños de Noche Buena [Christmas Eve Crullers]

On Christmas Eve, we look forward to big platters pristiños (crullers) and buñuelos (buns). These fitters are the classic Christmas dessert in Ecuador and many other South American countries. Similar fritters, called picarones in Peru and sopapillas in Chile, are made with yeast instead of baking powder, and the dough is mixed with pureed squash. In Ecuador, the dough also is sometimes made with pureed squash. Variations of this type of fritter can be found throughout South America under different names. It is a European import that went through various transformations, such as the addition of sweet potatoes, squash, or a syrup made with panela [molded brown sugar], depending on the region.

Miel de panela is a very popular syrup in the Andean countries and is served over various kinds of fritters.

Ingredients:

For the Fritters:

For the Miel de Panela [Brown Sugar Syrup]:

Instructions:

For the Crullers:

2. Roll the dough into a cylinder 2 inches in diameter, cut in half, and then cut each half into 8 pieces. On a lightly floured work surface, roll out each piece into a strip measuring about 2 x 6 inches. With scissors, on one side make about 4 diagonal cuts extending about halfway across the strip. Pinch the ends together to form a wreath.

3. In a large, deep frying pan or electric skillet, heat 1 inch of the oil to 360°F (180°C). Drop in 2 or 3 wreaths at a time and fry on both sides until golden, carefully swishing the oil with a large spoon over the wreaths. Transfer to paper towels to drain.

4. These crullers are best served right away with miel de panela. Otherwise, serve at room temperature.

For the Miel de Panela:

2. Strain through a medium-mesh sieve and serve hot. Or let cool and store in the refrigerator for up to several weeks. Reheat before serving.

Written by Top-Best.com