Preparation

• Bring the milk (or water) to a boil with the 1/2 cinnamon stick and lemon peel in a saucepan over medium-high heat.
• When it begins to boil, remove the saucepan from the heat and cover it with a tight-fitting lid to preserve the aromas.
• Allow the milk to cool to room temperature, then refrigerate it overnight. The next day, strain it using a fine sieve to remove the cinnamon and lemon peel.
• Bring the milk to a boil in a saucepan along with the lard (or butter) over medium heat, stirring gently until the lard completely melts.
• Meanwhile, combine the flour and sugar all at once in a bowl. Stir vigorously with a wooden spatula until you achieve a smooth and homogeneous dough.
• Add the anise and muscatel, and continue stirring vigorously until they are completely incorporated.
• Transfer the dough to a glass bowl and add the cold pastry cream, continuing to stir with the spatula until achieving a uniform texture.
• Then add the whole eggs, one by one, ensuring each egg is fully integrated before adding the next.
• Add flavorings to taste, such as vanilla extract or orange zest, and mix well.
• Let the dough rest in the bowl for 30 minutes at room temperature to allow it to relax, then for an additional 30 minutes in the refrigerator to firm up slightly.
• Prepare a large bowl with plenty of sugar to coat the fritters once fried and drained.
• Fill a pastry bag with a large nozzle with the prepared dough.
• Fry the fritters in abundant and well-heated extra virgin olive oil (approximately 180 degrees Celsius). Fry the fritters until they are golden and turn over on their own. Once fried, coat them with sugar in a bowl with plenty of sugar.