INGREDIENTS:
- ° three tablespoons of milk
- °3 cc of boiling water
- °1 tsp dry yeast
- ° eight ounces of flour (just under 2 cups, I suggest measuring and weighing.
- °1 1/2 oz of sugar
- °1 egg
- °1 oz butter, cool to room temperature
- °1 pinch of salt
- °oil
- ° Glaze
- °1/3 cup of butter
- °2c icing sugar
- °1 1/2 teaspoon of vanilla
- °4 cc lukewarm water
PREPARATION:
In a measuring cup, mix milk and boiling water. Add a teaspoon of sugar and yeast. Mix it gently, then let it disappear in an intense place until the yeast (also called foam) takes effect. In a bowl, mix the flour, the last sugar and the salt. Cut the spread with your palms or using a cake mixer until it looks like crumbs. Add the eggs (and beat quickly) and yeast mixture to the flour mixture and mix until smooth. It usually takes about five minutes of mixing. Turn the dough out onto a lightly floured counter and roll for five to ten minutes – you should encounter a spring and small air pockets under the surface. Place it inside the bowl, cover it with a cloth or plastic wrap and let it rise for about an hour until it is the same size. Once cooked, put the dough on the counter and reduce into four pieces. Each piece in turn, secure it in an elongated rope about an inch to an inch and a 1/2 wide. Cut strips about 2.5 cm long, lift the ball along your hands and place it on a baking sheet or wire rack to pause. Cover the openings with material all together that they push up while the oil heats to 375 degrees F. Place the buns in the oil and toast until they are shiny brown from each side, for 2 minutes. Be sure to fry one piece at a time so they don’t get busy and stick together. Apply a paper towel or string holder to a fabric before covering. Be sure to reheat them otherwise they might not get that tasty inclusion!
Enjoy!