Servings:
8
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 200 g of white flour
- - 100 g of brown sugar
- - 50 g of rice flour
- - 30 g of frumina
- - 2 eggs
- - 1 coffee spoon
- - 1 tablespoon of aniseed
- - 15 g of fresh yeast
- - 100 ml of cow milk pasteurized, semi-skimmed
- - 50 ml of sunflower oil
INSTRUCTIONS
- Let cool 50 ml of milk and dissolve the yeast, then add 50 g of white flour and do a batter, cover and let rise in a warm place for at least 30 minutes.
- Heat the oil in water bath for 10 minutes in a saucepan along with the coffee beans. At the same time, heat the remaining milk together with anise, without coming to a boil, then add sugar and mix well.
- Place like a fountain the remaining white flour with rice flour and frumina, then place the eggs in the center, the milk filtered from the anise and the oil from the coffee beans (to keep aside), mix the ingredients, then add the yeast batter and form a very soft dough.
- Spread the mixture into 8 small oiled molds filling only half, garnish the surface with coffee beans, cover and let rise for one hour.
- Bake the Easter pliers to 190 ° C for 15-20 minutes.
