Basic Yeast
3/4 cup of wheat flour
2 cups of warm milk
2 tablespoons of butter
3 tablets of fresh biological yeast (45g)
Dough
10c of wheat flour (1.2 kg)
2 cups of butter
1 cup of melted butter
500g of cooked and mashed sweet potato
6 eggs
For brushing
4 egg yolks
For dusting
1/2 cup of granulated sugar
Basic Yeast
3/4 cup of wheat flour
2 cups of warm milk
2 tablespoons of butter
3 tablets of fresh biological yeast (45g)
Dough
10c of wheat flour (1.2 kg)
2 cups of butter
1 cup of melted butter
500g of cooked and mashed sweet potato
6 eggs
For brushing
4 egg yolks
For dusting
1/2 cup of granulated sugar
Basic Yeast
Crush the yeast, add the butter and milk, and mix well
Add the flour, mix, and let it rise
Dough
Beat the eggs with the butter until light and fluffy
Add the sweet potato and melted butter and beat well
Add the yeast and flour and, using a wooden spoon, beat until the dough is smooth
Cover and let it rise
Divide the dough in half
Make three rolls with one half
Roll the rolls and finish them at the ends
Do the same with the other half
Grease a large baking dish with butter and dust with flour
Place the fritters in the dish and let it rise for 20 minutes
Preheat the oven to high temperature
Brush the fritters with egg yolks and dust with sugar
Bake for 35 minutes or until golden brown.
