| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Italian6 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Melted butter; (no substitute) |
| 1/3 |
c |
Corn oil |
| 2 |
c |
Sugar |
| 12 |
lg |
Egg yolks |
| 1 |
c |
Warm water |
| 1 1/2 |
tb |
Yeast; quick acting |
| 1 1/4 |
c |
All-purpose flour |
| 1/3 |
c |
Evaporated milk |
| 3 |
c |
All-purpose flour; (3 to 4) |
| 2 |
ts |
Anise seeds; toasted |
| 1 |
ts |
Anise extract |
INSTRUCTIONS
YOLK BATTER
YEAST BATTER
FLOUR BATTER
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
Converted by MM_Buster v2.0n.
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