PestiNos Andaluces (Andalusian Crullers)

• 1 lemon, juice and zest of, grated
• 4 tablespoons milk
• 6 tablespoons olive oil
• 18 teaspoon cinnamon
• 14 teaspoon salt
• 34 cup anise-flavored liqueur (or any dry liqueurif anise is unavailable(Sambuca Romana)
• 4 cups flour
• olive oil (for frying, about 3/4 cup)
• 34 cup sugar
• 12 cup water

1. CRULLERS:.
2. Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl.
3. Mix well.
4. Stir in flour until dough is stiff(up to 4 cups of flour).
5. Let dough rest 1 hour in a cool place.
6. Divide dough into four parts and roll out very thin on a lightly floured surface.
7. Cut it into rectangles about 3 by 2-inches.
8. Heat frying oil to the verge of smoking.
9. Roll up the rectangles and fry them, a few at a time, in the hot oil.
10. Drain on a rack or brown paper.
11. SYRUP:.
12. Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
13. When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
14. Dip the fried crullers in the hot liquid and drain them on a rack.
15. Sprinkle with sugar while still warm.
16. Let them cool before serving.

lemon, milk, olive oil, cinnamon, salt, aniseflavored liqueur, flour, olive oil, sugar, water

Taken from www.food.com/recipe/pesti-os-andaluces-andalusian-crullers-169358 (may not work)