Small Cassava Fritters with Linguiça

Dissolve the yeast in warm water

A mixing bowl, place four cups of flour

Create a depression in the center and add the dissolved yeast, butter, eggs, salt, and cassava

Mix, making circular motions from inside out, until you get an even mass

Gradually remove spoonfuls of the dough and pass through the remaining flour

Mold the dough into your hand and fill with two spoonsful of linguiça

Close to form a ball

Place on a baking sheet without greasing and let it rest until it doubles in volume

Bake in a hot oven for 30 minutes or until the small fritters are golden brown

Serve

Dissolve the yeast in milk

Add eggs, flour, cassava, butter, and salt

Mix well

Grease a baking sheet with butter

Mold the small fritters and place them on the baking sheet, leaving space between them

Let it rise for 1 hour

Mix yolks with water and brush the small fritters

Dust with flour

Bake in a hot oven for 20 minutes or until they are lightly browned

Serve when warm

Cook cassava in high heat, covered with enough water to cover it, until it's soft

Drain and reserve

Dissolve the yeast in milk

Add eggs, flour, cassava, butter, and salt

Mix well

Grease a baking sheet with butter

Mold the small fritters and place them on the baking sheet, leaving space between them

Let it rise for 1 hour

Mix yolks with water and brush the small fritters

Dust with flour

Bake in a hot oven for 20 minutes or until they are lightly browned

Serve when warm.