7 cups of wheat flour
1 cup of pineapple rind
1/2 cup of warm milk
3 tablespoons of butter
2 tablespoons of sugar
1 teaspoon of ground cinnamon
1 teaspoon of salt
3 whole eggs
3 packets of fresh biological yeast
1 can of condensed milk
Acessories: 2 English muffin tins, 30 x 12 cm, greased with butter
7 cups of wheat flour
1 cup of pineapple rind
1/2 cup of warm milk
3 tablespoons of butter
2 tablespoons of sugar
1 teaspoon of ground cinnamon
1 teaspoon of salt
3 whole eggs
3 packets of fresh biological yeast
1 can of condensed milk
Acessories: 2 English muffin tins, 30 x 12 cm, greased with butter
Wash the pineapple rind, chop it up, and cook it in water until it's soft
Beat in a blender, strain through a sieve, and reserve
In a bowl, dissolve the yeast in milk, add sugar and one cup of wheat flour
Mix well, cover, and let it rise for 30 minutes
Pump in eggs, cinnamon, butter, pineapple rind, condensed milk, and five cups of wheat flour
Mix until it reaches the right consistency to fold
When folding, add the remaining flour
Roll out the dough, place it in the muffin tin, and let it rise for another 30 minutes
Bake the oven at medium temperature
Bake for 45 minutes or until golden brown.
