The perrunilla is a sweet typical of Extremadura, their flavor
is delicious, and they are quite easy to prepare, follow the recipe
step by step and you will see how well they turn out. They keep
well. Even though 45 seems a large amount, do not believe it,
they are good for breakfast, snacks, or just any time you like.
Ingredients for 45 perrunillas
700 ml. oil (olive oil is best).
1 kilo of flour.
3 tablespoons ground anise.
2 eggs.
350 grams of sugar.
You
will need a large mixing bowl.
You will also need a pastry brush.
The anise needs
to be very finely ground.
This can be done in a blender.
Put the oil, sugar (save
50 grams for the end). The anise, one whole egg and the
yolk of the second, (Save the white in the refrigerator).
Mix these well.
Begin to add the flour,
mixing constantly. Once you have a solid dough you will
need to mix by hand.
When you have
the dough made, it must sit at least 12 hours in a cool
place. Heat the oven to 350º F.
Cuando tengas hecha la masa,
tienes que dejarla reposar en frío al menos 12
horas.
Form the dough in meatball
size balls.
Place them on a cookie sheet and flatten them with
brush to the thickness of a finger. It is best not to
put more than 9 so they have room to spread.
Beat the egg white you have saved and
coat the perrunillas. Using the brush finally place a
small amount of sugar on top or each.
Place in the oven 10 minutes and check they
may need 10 to 20 minutes depending on your oven. Once you
cook a batch you will know better.
They should come out golden.
Once removed from the oven allow them to cool, then remove
them to where you will store them.
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