Preparation

Mix all ingredients and knead well, until air bubbles form. Take small portions of the dough, open it with your hands and press against the outside of a pasta colander. Observe that the formed relief is very prominent on one side of the bread. Cover the marble with a cloth, put the bread, cover with a cellophane sheet and, above all, put a woolen blanket. After 12 hours, bring the bread to the oven very hot. When they are golden, reduce the heat. Keep stuffed in a cauldron, until serving time. Finally, when serving, moisten the bread in the milk, grease with fresh butter and spray with sugar.

Ingredients

  • ½ cup of fresh butter
  • ¼ cup of olive oil
  • ¾ cup of sugar
  • 1 tablespoon with dried fennel and malabe pounded and sifted
  • 1 spoon (coffee) of whole báraque seeds
  • 1 yeast tablet cut into a little warm milk with a pinch of sugar
  • ½ kilo of sifted wheat flour
  • 1 cup of warm boiled milk