Ingredients
100 ml olive oil
1 lemon
15 gr anis seeds
10 ml white wine
350 gr flour
1 package of yeast
Glazed sugar for decoration
Frying oil
Ingredients
Heat the olive oil in a pan. Add the lemon peels in strips and the anis seeds. Once the lemon peels starts to mellow in color take out of the pan and throw away. Take the oil off the fire and let it cool.
Pour the anis oil in a bowl. Add the white wine, 300 gr of flour and yeast. Mix until it turns into a smooth dough.
Form a ball with the dough and let it sit for 30 min. Powder the counter surface with flour. Roll it out until its real thin.
Cut the dough in long thin strips of 1.5 cm.
Roll the strips of dough around a dry sugar cane stick, about 10 min long.
Submerge the sugar cane wrapped in the dough in the pan in hot oil. Take out of the oil once in turns golden and take the swirls off the sugar cane. Drain them over some paper towels, powdered with glazed sugar and serve warm.
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