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Recipe (click to expand)

yolk batter 1 c Melted butter; (no s

-ubstitute) 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

Recipe by: “Marisol L. Verallo” <[email protected]> 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.

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