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Well rounded cupcake

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Well rounded cupcake


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Tempo de preparo

15 min(s)


10 servings

Anabel Lopes

  • Ingredients
  • Recipe
  • Egg1 unit(s)
  • Crystal sugar3 tablespoon
  • Wheat flour6 tablespoon
  • Whole milk10 tablespoon
  • Yeast1 dessert spoon
  • Pinch of Salt1 to taste
  • Refined sugar for sprinkling to taste
  1. In a bowl, beat the eggs with the sugar and a pinch of salt. Add the milk and stir well. Add the flour little by little, stirring constantly. When a very homogeneous mass, add the yeast and stir gently until incorporated.
  2. Use a deep pan for frying.
  3. Add enough oil for the dumplings to float. If they touch the bottom of the pan, they won't be round.
  4. Heat the oil well, however, before starting to put the dough to fry, turn the heat down completely. This is the secret for the cookies to be dry on the outside and very soft on the inside.
  5. With the hot oil, lower the heat and with a spoon, pick up the dough and deposit it in the oil with the help of another spoon. Take no more than 1/5 tbsp, as the dumplings will double in size, and if you make them too big they will be raw inside.
  6. If you prefer, sprinkle with refined sugar right after they are removed from the oil.

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