Ingredients:
For 32 cakes
Preparation:
In a bowl, mix the yeast in a ½ glass of warm milk with 75 grammes of flour. Make a soft ball, cover with a cloth, and leave to rise until bubbles of air appear. Make a well in the rest of the sifted flour, add the eggs, salt and sugar. Incorporate all the elements. When the dough is smooth add the yeast, then the kneaded butter until it has the same consistency as the dough. Leave at room temperature until it has doubled in size. Fold it two or three times over itself to get rid of the air and bring it back to its original volume. Form into a ball again, leave in a cool place for 6 to 8 hours in a plastic bag. When ready to use, knead the dough again, cut into two, roll each half into 4cm diameter rolls, and divide each one into six pieces. Fashion each one into a disk with your fingers. Leave in a cool place to firm (1 hour). Reduce the jam to a paste on the cooker. Leave to cool, put a teaspoon of jam on each disk, close into the dough, and make a ball with the palms of your hands. Leave in a warm place until they have doubled in size. Fry in hot but not smoking oil. Serve warm, dusted with icing sugar.
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