New recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Make a yeast from the yeast dissolved in a little warm milk, 2 teaspoons of sugar, 1/2 teaspoon of salt and a little flour to make a paste. It is allowed to grow.

In a larger bowl put the flour with the sugar and a pinch of salt, make the classic crater and put the raised mayonnaise. Then add the eggs beaten mercilessly and drowned in warm milk. Followed by melted butter and flavors. This dough should not be kneaded much and if it still looks soft and sticky it is nothing. Cover the dish and let it rise for about an hour depending on the ambient temperature.


They are cleaned of seeds (if any one escapes, I am waiting for you at the office) and they are drained in a sieve over a bowl with a few spoons of sugar. Mine were grafted and quite sweet.

Once the dough has risen, work on a floured surface. Cut the rounds with a glass with a large mouth (Sir, I really have an obsession with mouths ...) and place them in the tray covered with baking paper to grow again.

Then put a few cherries on each, shovel them like boats and bake. At first the fire should be slow and when they have swelled well the temperature can increase.

Hot, we generously syrup them with the juice left by the cherries.