Dough
6 eggs
6 spoons (sopa) of sugar
1/2 spoon (café) of yeast
14 spoons (sopa) of all-purpose flour, sifted.
Filling
1/2 kg of creamy caramel sauce.
Sauce
2 tablespoons (chá) of sugar
1/2 tablespoon (chá) of water
Dough
6 eggs
6 spoons (sopa) of sugar
1/2 spoon (café) of yeast
14 spoons (sopa) of all-purpose flour, sifted.
Filling
1/2 kg of creamy caramel sauce.
Sauce
2 tablespoons (chá) of sugar
1/2 tablespoon (chá) of water
Beat the eggs and sugar in a stand mixer until light and fluffy, about 15 minutes
Remove from the mixer, add the yeast sifted with flour and mix gently with a spatula or wooden spoon
Add the remaining flour, sifted, and mix delicately again
Do not overmix, as the dough may become dense and tough
Drop the dough by rounded tablespoonfuls onto an ungreased baking sheet lined with parchment paper, spacing them apart slightly to prevent sticking
Bake in a preheated oven at 375°F (190°C) for about 4 minutes, or until golden brown
Remove from the oven and let cool completely
Sauce
Bring the water to a boil, then reduce heat and simmer for about 5 minutes, or until sugar has dissolved
Dip the well-marrieds quickly into the sauce, turning them gently with a fork to coat evenly
Drain on paper towels, reserving any remaining sauce
Repeat as necessary to coat all the well-marrieds
Once coated, place on a wire rack to cool and dry completely
Wrap individually in waxed paper or cellophane bags and tie with string if desired.
