2 cups of milk
1/3 cup of butter or margarine
1 pinch of salt
2 cups of wheat flour
6 to 7 eggs
1/2 cup (50g) of raisins
2 small green mascarones or 1 large one
Vegetable oil for frying
Sugar and cinnamon
2 cups of milk
1/3 cup of butter or margarine
1 pinch of salt
2 cups of wheat flour
6 to 7 eggs
1/2 cup (50g) of raisins
2 small green mascarones or 1 large one
Vegetable oil for frying
Sugar and cinnamon
In a pan, combine the milk, butter or margarine, and salt
Bring to a boil
Remove from heat and add the wheat flour a little at a time
Bring back to a boil and mix until the dough forms a ball that's no longer sticking to the sides of the pan
Immediately transfer the dough to a bowl and beat in one egg
Mix well
Let the dough rest for a bit
Add the remaining eggs, one at a time, beating each one in thoroughly before adding the next
(Don't add the next egg until the previous one is fully incorporated.) If after the sixth egg, the dough is shiny and forms long, thin strips when lifted with a spoon, you can stop there; it's not necessary to use the seventh egg
Soak the raisins in hot water and then dry them thoroughly
Peel the mascarones, remove the pits, and cut into strips
Add the raisins and mascarone strips to the dough
Heat the vegetable oil
Fry the dough in batches (like serving soup) until golden brown
Drain on paper towels
While still warm, sprinkle with sugar and cinnamon
Let cool and serve immediately
Serves approximately 51.
