Filling:
1/4 cup plus 2 tablespoons of sugar
3/4 teaspoon ground cinnamon
3 tablespoons dark rum
4 large, ripe, and nutmeg-free almonds
Dough:
1 1/4 cups all-purpose flour
1/2 teaspoon active dry yeast
2 eggs separated
1 tablespoon unsalted butter
3/4 cup beer
Vegetable oil for frying
1/2 cup sugar
1 teaspoon ground cinnamon
Filling:
1/4 cup plus 2 tablespoons of sugar
3/4 teaspoon ground cinnamon
3 tablespoons dark rum
4 large, ripe, and nutmeg-free almonds
Dough:
1 1/4 cups all-purpose flour
1/2 teaspoon active dry yeast
2 eggs separated
1 tablespoon unsalted butter
3/4 cup beer
Vegetable oil for frying
1/2 cup sugar
1 teaspoon ground cinnamon
Prepare the filling: In a bowl, mix together the sugar, cinnamon, and rum
Cut the almonds into 1 cm thick slices and add them to the mixture
Let it rest for 30 minutes, flipping the almond slices once or twice to absorb the flavors of the cinnamon and rum well
Make the dough: In a medium bowl, sift the flour with yeast
Add the egg yolks and 1 tablespoon of unsalted butter
Beat until creamy
Add the beer and beat again
Beat the egg whites until stiff and fold them into the dough carefully
Heat some vegetable oil in a frying pan
Dip the almond slices into the dough, making sure they are well coated
Fry the slices in hot oil for 8 to 10 minutes or until golden brown
Flip them with a slotted spoon to cook evenly
Place them on paper towels to drain excess oil
Sprinkle with sugar and cinnamon, and serve warm.
