Pastry Dough
250 ml of warm milk
±/2 cup (chá) of oil
3 eggs
2 tablets of biological yeast (30 g)
7 cups of wheat flour
5 soup spoons of sugar
1 pinch of salt
1 egg white for brushing
Filling
300 g of black cherries without pit, chopped
1 can of condensed milk
±/2 cup of milk
1 soup spoon of butter
2 soup spoons of sugar
1 egg white for brushing
Confectioner's sugar for dusting
Pastry Dough
250 ml of warm milk
±/2 cup (chá) of oil
3 eggs
2 tablets of biological yeast (30 g)
7 cups of wheat flour
5 soup spoons of sugar
1 pinch of salt
1 egg white for brushing
Filling
300 g of black cherries without pit, chopped
1 can of condensed milk
±/2 cup of milk
1 soup spoon of butter
2 soup spoons of sugar
1 egg white for brushing
Confectioner's sugar for dusting
In a blender, beat the milk, oil, eggs, and yeast. Reserve
In a bowl, combine flour, sugar, and salt
Gradually add the blender mixture and mix well with a wooden spoon
Dust a flat surface with wheat flour, place the dough, and knead until it detaches from your hands
Cover with a cloth and let it rest until it has doubled in volume
Filling
In a saucepan, combine cherries, condensed milk, milk, butter, and sugar
Bring to a boil, stirring constantly, then let cool
Divide the dough into two parts and shape into balls
Fill each ball with the filling and place in rectangular-shaped molds greased with butter, one on top of the other
Cover and let it rest for 20 minutes
Brush with egg white and bake at 180 ºC until golden brown
Let cool, unmold, and decorate with cherries and dust with confectioner's sugar.
