Ingredients
8 ounces flour
1 pinch salt
3/4 ounce yeast
1 1/4 ounces butter
3 1/2 ounces milk
1 egg white
1 egg
jam
cinnamon sugar (or powdered sugar)
oil (for deep frying)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Cream half the sugar and yeast in a bowl and let stand for 5 minutes in a warm place. Sift flour and salt into a bowl with remaining sugar. Melt butter, warm the milk and egg. Make a well in the center of the flour and add the yeast, eggs, milk and butter. Work the mix until all are combined evenly. Pat into a round. Cover with damp cloth and leave to rise in a warm place. Turn onto a floured board and pull off 1.75 oz pieces and roll into balls. Leave balls for 10-15 minutes. Flatten balls with your hand. Brush rounds with lightly beaten egg whites and place a spoonful of jam in the middle and seal. Place on a tray and cover with tea towel and leave in a warm place to rise again. Deep fry a few at a time in hot oil until golden brown. Remove with a slotted spoon, drain on paper and dust with cinnamon sugar or powdered sugar.