Ingredients
- 500 g flour
- 125 g sugar
- 80 g milk
- 60 g butter
- 13 g brewer's yeast
- 4 eggs
- a envelope of vanillin
- Lemon peel
- salt
For the recipe for arrufadas, crumble the yeast into the flour; mix it with 3 eggs, melted butter, sugar, vanillin, a little grated lemon zest, milk and a pinch of salt to obtain a homogeneous and smooth dough.
Place it in a bowl, cover it with a damp cloth and let it rise until it has tripled in volume (about 2 hours). Once it has risen, bake it again briefly and make 16 portions of 50 g each. Shape them into a ball and decorate them with a cord made from the remaining dough.
Arrange the arrufadas on a baking tray, brush them with the remaining beaten egg and let them rise again until they double in volume (about an hour). Then bake them at 180 ° C for about 15 minutes.
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