250 g of all-purpose flour, sifted
100 g of butter or margarine
1 1/2 cups of milk
1 packet of beer yeast
a spoonful of ground cinnamon
a rasher of salt
1 1/2 cups of finely chopped pecans
250 g of all-purpose flour, sifted
100 g of butter or margarine
1 1/2 cups of milk
1 packet of beer yeast
a spoonful of ground cinnamon
a rasher of salt
1 1/2 cups of finely chopped pecans
Sift the yeast into a little warm milk with the cinnamon and one tablespoon of flour
Let it rest for an hour in a warm place
Ahead of time, start working the flour with butter or margarine, milk, and salt until you get a soft dough
Add the yeast preparation and work it in well
Add 1 cup of finely chopped pecans, mix well, and let it rest until it almost doubles in volume
Shape the dough into the desired form, making some incisions on top
Put it in a non-excessive heat oven for 50 minutes
When removing from the oven, cover with a little icing and sprinkle with the remaining half cup of finely chopped pecans
NOTE: This pie can also be made with hazelnuts, almonds or cashews.
