1/2 kg of wheat flour
2 packages of active dry yeast
1/3 cup of sugar
1/2 to 1 cup of warm milk
1/4 cup of butter or margarine
3 eggs
100 g of ground chestnuts
A pinch of salt
Frying oil
Glace:
1 cup of powdered sugar
3 tablespoons of rum
1 tablespoon of melted butter or margarine
3 to 4 tablespoons of chopped chestnuts
1/2 kg of wheat flour
2 packages of active dry yeast
1/3 cup of sugar
1/2 to 1 cup of warm milk
1/4 cup of butter or margarine
3 eggs
100 g of ground chestnuts
A pinch of salt
Frying oil
Glace:
1 cup of powdered sugar
3 tablespoons of rum
1 tablespoon of melted butter or margarine
3 to 4 tablespoons of chopped chestnuts
Place the flour in a bowl and make a depression in the middle
Mix in the yeast, 1 tablespoon of sugar, and a little warm milk
Let it rest for 15 minutes
Beat the butter or margarine with the eggs and add to the flour mixture, along with salt, chestnuts, and remaining milk
Knead well until smooth, adding more flour if necessary
Divide the dough into pieces of about 50 g
Shape into balls
With a spoon handle, make a hole in each ball
Make circular motions with the spoon to widen the hole
Let it rise for another 15 minutes
Fry in hot oil and drain on paper towels
To glaze: Mix powdered sugar, rum, melted butter or margarine, and water (if needed), and stir until smooth
Dip the warm nuts in this mixture and sprinkle with chestnuts
Let set for about 17.
