1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of saltLemon leaves
Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.
The dough should be consistent, to stick all around the lemon leaf .
Thoroughly wash the lemon leaves. Then lemon leaves are dipped in dough until completely battered on both sides. From there directly to the pan full of hot oil.
Must be careful when turning around, is important not To release dough from lemon leaves. Either put enough oil to brown on both sides.
Once well browned Paparajote is removed from the pan and place on paper towels to remove any excess oil.Finally dip on both sides with a mixture of icing sugar and cinnamon.