1 cup of warm milk
500g of wheat flour
5 tablespoons of olive oil
1 tablespoon of sugar
1 tablespoon of butter
1/2 teaspoon of salt
2 biologic yeast tablets
2 eggs.
Acessory:
Mold for pea pudding 26 x 12 cm greased with butter
1 cup of warm milk
500g of wheat flour
5 tablespoons of olive oil
1 tablespoon of sugar
1 tablespoon of butter
1/2 teaspoon of salt
2 biologic yeast tablets
2 eggs.
Acessory:
Mold for pea pudding 26 x 12 cm greased with butter
Beat all the ingredients, except flour, in a blender
Transfer the mixture to a bowl and add the flour
Mix well until you get a homogeneous dough
Cover with a clean cloth and let it rise for at least an hour
Heat the oven to medium temperature
Dust a smooth surface with wheat flour, place the dough on it, and roll it out
Roll up like a croissant, transfer to the mold, and let it rise for 20 minutes
Bake in the middle of the oven for about 30 minutes or until well browned
To preserve the pudding, wrap it in plastic film
It stays good for up to three days.
