-YOLK BATTER-
1 c Melted butter; (no
-substitute)
1/3 c Corn oil
2 c Sugar
12 lg Egg yolks
-YEAST BATTER-
1 c Warm water
1 1/2 tb Yeast; quick acting
1 1/4 c All-purpose flour
-FLOUR BATTER-
1/3 c Evaporated milk
3 c All-purpose flour; (3 to 4)
2 ts Anise seeds; toasted
1 ts Anise extract
Beat the egg yolks.Mix with the first 3 ingredients. Set aside.
Add the yeast to the warm water. Let rise for 1 minute. Put in flour. Set
aside.
Mix the yolk batter with the yeast batter. Gradually beat in remaining
flour and milk. Add anise seeds and extract. Continue beating until elastic
and pour in small mold pans lined with parchment paper until double in
bulk. Bake in preheated 350F oven until golden brown. Brush with melted
butter and sprinkle with grated cheese and sugar.
Important: Gradually add the remaining flour to the rest of the
ingredients. Upon reaching 3 cups, if your batter will already be a little
stiff (but not dry, then it’s enough.) Sometimes the size of the yolks
matter.
Per serving: 6630 Calories (kcal); 330g Total Fat; (44% calories from fat);
103g Protein; 824g Carbohydrate; 3073mg Cholesterol; 2079mg Sodium Food
Exchanges: 27 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 61
1/2 Fat; 27 Other Carbohydrates
Yields
1 servings
