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Preparation
Pasta:
Bring the butter to a boil until it stops "sizzling" with the butter (pour out all the water). Dissolve the yeast in the water and salt. Place the wheat in a bowl and scald with the butter at the same time, adding it now with salt and yeast. Knead well until dough is very moist and light. Let stand 20 minutes. In the meantime, prepare the filling. Chop the ingredients, add the sugar and make the candy.
Assemble the mamuls:
We put the dough in the "little hand" leaving a vacuum in the center where we are going to put the filling and close the dough, being careful not to let anything of the filling appear.
Bake in a hot oven, quickly, do not let it brown.
To decorate:
Dip in crystalline or icing sugar while hot. Place in glasses or cans only when they are cold.
Bring the butter to a boil until it stops "sizzling" with the butter (pour out all the water). Dissolve the yeast in the water and salt. Place the wheat in a bowl and scald with the butter at the same time, adding it now with salt and yeast. Knead well until dough is very moist and light. Let stand 20 minutes. In the meantime, prepare the filling. Chop the ingredients, add the sugar and make the candy.
Assemble the mamuls:
We put the dough in the "little hand" leaving a vacuum in the center where we are going to put the filling and close the dough, being careful not to let anything of the filling appear.
Bake in a hot oven, quickly, do not let it brown.
To decorate:
Dip in crystalline or icing sugar while hot. Place in glasses or cans only when they are cold.
Ingredients
- 2 tablespoons of yeast
- 1 kilo of best quality butter
- 2 kilos of wheat flour more or less
- 2 glasses of rose water
- Filling:
- Crystal sugar or icing sugar to decorate
- 500 grams of nuts or cashews
- 500 grams of dried fig or plum jam
- 200 grams of sugar
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