Pestiños (Honey-Glazed Pastry Fritters)

Dough

• 250 g Plain flour
• 1 pinch Fine sea salt
• 1 tsp Ground cinnamon
• 2 tsp Dried orange zest
• 40 ml Extra virgin olive oil
• 90 ml Dry White Wine

Frying and glaze

• 600 ml Extra virgin olive oil
• 180 g Honey
• 30 ml Water

1. In a mixing bowl, stir together the flour, salt, cinnamon and orange zest. Add 40 ml olive oil and the wine, then mix to a shaggy dough. Knead on a clean work surface for 5 minutes until smooth and elastic.
2. Cover the dough and let it rest at room temperature so it relaxes. This makes it easier to roll thinly without springing back.
3. Pour 600 ml olive oil into a large pot and heat to 170°C (340°F). While the oil heats, roll the dough out very thinly, about 2 mm. Cut into small squares or rectangles, then fold two opposite corners towards the centre and press to seal.
4. Fry the pestiños in batches for 2 to 3 minutes, turning once, until deep golden and crisp. Lift out with a slotted spoon and drain briefly. Keep frying until all are cooked, letting the oil return to temperature between batches.
5. Warm the honey with the water in a small saucepan over low heat until fluid and steaming, but not boiling. Dip each warm pestiño into the honey, turning to coat, then lift out and let the excess drip back into the pan. Serve once the glaze has set slightly.

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