1/2 cup of butter
1/3 cup of sugar
1 tablespoon of active dry yeast
2 eggs
1/2 teaspoon of sweet herb seeds
1/4 cup of milk
2 1/2 cups of wheat flour
1/3 cup of milk to bathe
1/3 cup of crystallized sugar for covering
1/2 cup of butter
1/3 cup of sugar
1 tablespoon of active dry yeast
2 eggs
1/2 teaspoon of sweet herb seeds
1/4 cup of milk
2 1/2 cups of wheat flour
1/3 cup of milk to bathe
1/3 cup of crystallized sugar for covering
In a processor, combine all the ingredients and pulse until a homogeneous mass forms
Transfer to a floured surface and knead until a ball is formed
Divide into 20 portions and, with each one, roll out a fine rope of 30 cm in length
Fold it in half, bring together the two halves, and join the ends, forming a ring
Dip in milk, then in crystallized sugar
Repeat the process with the rest of the dough and place it on a greased baking sheet
Put it in a hot oven (200°C) for 25 minutes or until lightly golden brown at the bottom of the ring cake (check by lifting one with a fork)
Remove from the oven and let cool on a wire rack
Serve with coffee, tea, or liquor.
