Serves 45
Directions
- 1In a bowl, place 1 kg of flour and make a well in the center for the yeast.
- 2Add 1 spoonful of sugar and a little warm water to the yeast.
- 3Mix with love and let it rest for 5 minutes to ferment.
- 4After 5 minutes, incorporate the eggs, sugar, butter, and vanilla essence into the ferment.
- 5Knead the dough for about 5 to 10 minutes until smooth and elastic, even if it's sticky.
- 6Let the dough rest for 30 minutes until it doubles in size.
- 7Divide the dough into 30 or 40 gram balls.
- 8Shape the dough into round balls by forming your hands into a claw shape and moving in circles.
- 9Let the shaped balls rest for an hour.
- 10Fry the balls in abundant beef fat at medium temperature.
- 11Once cooked, remove the balls and let them drain on absorbent paper.
- 12Roll the warm balls in abundant sugar.
- 13Make a small cut in each ball with a knife.
- 14Fill the balls generously with dulce de leche repostero.
Ingredients
- 1 kg Harina 0000
- 120 gr Azúcar
- 100 gr Manteca o margarina
- 400 cc Agua tibia
- 40 gr Levadura fresca
- 2 huevos
- 1 Ralladura de limón
- Esencia de vainilla
- 1 kg Dulce de leche repostero
Equipment
bowlspatulascraperpaper towelknife
Tips
- Knead for 5 to 10 minutes without adding more flour, even if sticky.
- Divide dough into 30 or 40 gram balls.
- Fry in abundant beef fat at medium temperature.
- Use a spatula or scraper to lift the balls.
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