4 eggs
100 grams of sugar
1 tablespoon aguardiente
150 grams starch flour
1 grated lemon zest
olive oil
icing sugar for decoration
Break the eggs into a bowl. Add sugar and mix well. Add the aguardiente and grated lemon rind. The mixture should have a white color.
Then add the flour starch little by litte with a spoon, and mixing well to combine until the flour is well mixed.
1 cup sherry wine
1 cup olive oil
3/4 of wheat flour
1 tablespoon aniseed
1/2 teaspoon sesame
1/2 lemon zest
pinch of salt
1 packet of yeast
honey
icing sugar
cinnamon
1/2 liter of oil for frying
In a frying pan heat 1 cup of olive oil over low heat. Lightly fry the sesame seeds, anise seeds and lemon peel. When the olive oil cool down strain and reserve the seeds.
In a large bowl, place the flour (as a volcano). Add inside the volcano the sherry wine, a pinch of salt, and gradually the 1 cup of the fried olive oil with the seeds but without the lemon peel. Finally add the packet of yeast, mix all the ingredients and let the dough rest for an hour.
For the sourdough
70 gr water
10 g of fresh yeast
1 tablespoon sugar
130 gr bread flour
For the Mona dough
600gr. bread flour
4 eggs for the dough
2 or 3 for boiling
160 gr sugar
1 shot of anise liqueur
100 gr butter
Zest of 1 lemon and 1 orange
Juice of 1 orange
1 pinch of salt
125 ml milk
25 gr fresh yeast
For sourdough
This step will make you getting an spectacular result. Warm up the water and dissolve in it the yeast.
Mixed with the remaining ingredients and make a ball.
In a bowl of warm water to dip the dough ball. When you rise to the surface, about 10 minutes, we can continue the process of kneading the dough.
For the Mona dough
To start melt butter over low heat. Take the foam from the top out. Let it cool.
Warm up the milk a little. Add and dissolve the yeast.
