1 package of active dry yeast for bread
1 tablespoon of sugar
1 teaspoon of salt
1/2 cup of warm milk
1/2 cup of lukewarm water
1 1/2 cups of all-purpose flour
1/2 cup of chopped almonds
1 teaspoon of cinnamon
1/4 teaspoon of cardamom (optional)
1/2 teaspoon of ground cloves
1 egg
1 yolk
2 tablespoons of unsalted butter, softened
1 1/2 cups of centeio
1 package of active dry yeast for bread
1 tablespoon of sugar
1 teaspoon of salt
1/2 cup of warm milk
1/2 cup of lukewarm water
1 1/2 cups of all-purpose flour
1/2 cup of chopped almonds
1 teaspoon of cinnamon
1/4 teaspoon of cardamom (optional)
1/2 teaspoon of ground cloves
1 egg
1 yolk
2 tablespoons of unsalted butter, softened
1 1/2 cups of centeio
Mix the sponge: In a bowl, combine yeast with sugar and salt to form a paste
Add milk mixed with water and mix
Combine 1/2 cup of all-purpose flour, spices, almonds, and mix until forms a batter
Cover with cloth and let it rise for 30 minutes
Beat the egg with yolk and add softened butter
Beat again and pour into sponge
Mix well in circular motion, cover, and let it rest until it doubles in volume
Transfer to an English muffin tin greased and floured, and brush with yolk
Let it rest for 15 minutes more and bake in a medium preheated oven until golden brown
Remove from oven and let cool.
