Shopping list:
50g butter
2 eggs
50g sugar
2 tsp salt
250ml milk
25g yeast (½ cube)
500g flour
500g lard for frying
Icing sugar
Preparation:
Melt the butter and then mix with the eggs, sugar and salt. Mix the yeast with the lukewarm milk and stir until it has dissolved. Add the milk and butter mixture to the flour and knead into a smooth, soft dough.
Cut about 20 - 25 golf ball-sized pieces from the dough and shape into balls. Place them side by side on a floured cloth, cover and leave to rise in a warm place for about 45 minutes until doubled in size.
Flatten the dough balls on a floured surface, first by hand and then with your fingers to form flat cakes. There should be a thick bulge at the edge and a thin window of dough in the centre.
Then heat the lard in a tall, wide pan. When bubbles rise from a wooden spoon held in the pan, the right temperature has been reached. Then gradually fry the moulded cakes in the hot fat until golden brown. They should still be white in the centre. Then remove, drain on kitchen paper and serve dusted with icing sugar.
