Sweet potato drunken

How to make sweet potato borrachuelos.

At this time many pastry shops in Malaga are flooded with pestiños and borrachuelos, as well as buñuelos and other traditional sweets .

Fortunately, they are still being made in many houses, in large quantities, and it is the older women who preserve the tradition. In a basin the ingredients are mixed and kneaded with the fists, then portions of the dough are flattened, filled and fried in plenty of oil.

The borrachuelos are some typical candies of Malaga that are shaped and filled empanadilla after frying in plenty of oil.

The most classic filling is angel hair , but you can also find fillings for pastry cream or, as we have done this time, sweet potato . Hence we call them sweet potato drunks , a true delicacy of the gods.

It is a typical recipe for Easter and Christmas , although they are beginning to be seen in the pastry shops of Malaga in Todos los Santos .

Something similar to what happens with other sweets such as pestiños or buñuelos , which have a long journey throughout the year.

Borrachuelos con are sweets of Andalusian descent, so it will not surprise anyone that spices, anise and sesame are among its ingredients. The term “borrachuelo” derives from the wine that carries the dough, which makes the sweet drunk and turns it into something sinful.

We encourage you to prepare it, accompanied or not, and to try this delicious traditional sweet. You will not regret it!

Preparation of the filling of the borrachuelos

1. We start by preparing the filling, which needs a rest time to cool down and can be used to fill the dough.
2. Peel and chop the sweet potato. Bring plenty of water to a boil in a large saucepan and cook for about 15 minutes or until tender. The time will depend on the size of the pieces.
3. Drain well and crush with an electric mixer or, failing that, crush with a fork.
4. The sweet potato is so tender that this can be done without difficulty and avoids unnecessary staining of household appliances.
5. We return the puree obtained to the casserole and add the sugar and a teaspoon of ground cinnamon. Mix well while cooking over medium heat.
6. We want the mash to dry well so that when we see this happening we add the yolks and cook, without stopping stirring, a couple of minutes more.
7. Transfer the filling mixture to a clean and spacious container and let cool. We spread over the entire surface so that in cooling it is faster.

Preparation of the dough of the borrachuelos

1. Once the filling is ready, we will prepare the dough. For this we mix the sweet white wine, the dry white wine, the oil, the anise liqueur and the orange juice.
2. Add the sesame seeds, the anise seeds, the orange zest and the other teaspoon of ground cinnamon.
3. We beat with some rods until obtaining a homogeneous mixture.
4. Then add the flour, little by little, while stirring. We wait until the added flour has been integrated to add more.
5. We will obtain a fine dough, not very hard, which we let rest for 15-20 minutes.

Stuffing, frying and final presentation of sweet potato borrachuelos

1. We divide the dough into portions of the same weight (30 g is ideal) and crush them with the back of your hand. Then we stretch them with a roller to form fine discs.
2. Fill each disc with a sweet potato cream, which must be cold, fold in half and seal the edges with a fork.
3. Heat plenty of oil in a deep saucepan or frying pan and fry the borrachuelos over medium-high heat, turning over medium fry so that they brown on both sides.
4. Drain well in excess oil, leaving them to rest in a dish covered with absorbent paper.
5. Finally, before they cool, we coat them in sugar and we have them ready to eat.

You can see all the step-by-step photos of this sweet potato drunk recipe  in this album.

Tips for some yummy sweet potato drunks

• It is customary to prepare borrachuelos with the family, making the occasion something special and preparing large quantities to consume during the indicated dates.
• That is why there are countless variants of this recipe, each one gives it its own touch, but this is ours and we can only answer for it.
• It is important that the frying oil is around 180ºC so that the drunkards do not absorb too much oil. In case of having a kitchen thermometer, we can use it to control the temperature.
• The filling has to be cold so that the dough does not soften when mounting the borrachuelos. We can cover it with plastic wrap and put it in the freezer for a few minutes to speed up the cooling.
• For cinnamon lovers, the final batter can be made with a mixture of cinnamon and sugar. The touch of flavor that this combination brings is brutal.
• Freshly made they are yummy, but the normal thing is to eat them warm or cold. Of course, we recommend consuming during the day since they lose a lot of texture over time.
• If there are leftovers, you must keep the drunks in the fridge.