Where it comes from
Purchena · Serón · Laujar de Andarax · Huécija
When inland Almería smells of sweet frying, Holy Week is on its way. The borrachos of Purchena are a Moorish classic: one part wine, half of oil, lemon zest, a little aniseed and as much flour as the dough takes, fried by the spoonful in very hot oil and rolled in cinnamon sugar. In Serón, gañotes are stretched thin with egg, oil in which an orange peel has been browned, aniseed and white wine, then folded, fried and dipped in sugar or honey.
In Purchena, Holy Week fits into three words — borrachos, buñuelos and fried roscos — with bizcochos borrachos and buñuelos de viento never far away; borrachillos and hojuelas number among the desserts of those dates across the province.
The family carries on towards the Alpujarra: in Laujar de Andarax they make borrachillos, roscos de sartén and pumpkin pebetes, and borrachillos also appear among the sweets of Huécija. No workshop claims them: they are home sweets, and if someone offers you one still warm, that is the one to take.
What it is made with
- Flour
- Wine
- Oil
- Anise
- Lemon zest
- Aniseed
- Egg
- Sugar
- Cinnamon
- Honey
Underlined ingredients link to Local produce.
How it is made at home
- Mix the oil, wine, anise and lemon zest (Purchena borrachos).
- Add flour little by little until the dough is elastic.
- Heat plenty of oil in a frying pan.
- Fry portions of dough in the very hot oil.
- Roll them in cinnamon sugar as they come out; Serón's gañotes are dipped in sugar or honey.