'8 separated eggs'
'200g of unsalted butter'
'300g of wheat flour'
'250g of sugar'
'1 tablespoon of active dry yeast'
'1 cup of coconut milk or cupuaçu/bacuri juice'
Custard:
'3 cups of water'
'1 1/2 cups of granulated sugar for dusting the Madalenas'
'8 separated eggs'
'200g of unsalted butter'
'300g of wheat flour'
'250g of sugar'
'1 tablespoon of active dry yeast'
'1 cup of coconut milk or cupuaçu/bacuri juice'
Custard:
'3 cups of water'
'1 1/2 cups of granulated sugar for dusting the Madalenas'
Bate the butter with the egg yolks
Mix the sugar, wheat flour, and yeast
Add the egg yolks gradually, alternating with coconut milk or cupuaçu/bacuri juice
Finally, fold in the beaten egg whites carefully
Place into mini-muffin cups greased, not overfilling
Bake in a moderate oven preheated until a toothpick inserted comes out clean
Allow to cool and mix with custard or fruit (if not using coconut milk)
For the custard: Mix sugar and water
Heat it only until the sugar dissolves
Do not stir after the sugar dissolves
Cook without stirring until you achieve a smooth custard
Dust the Madalenas with granulated sugar before serving.
