INGREDIENTS
• 2 1/2 cups of warm water
• 1 tablespoon of salt
• 4 eggs
• 1 tablespoon granulated yeast
• 1 cup of butter
• 3 tablespoons of powdered milk
• 1 kilogram of flour
• 1/2 paper
• 2 teaspoons of anise seeds
• 2 cups of sugar
• 2 cups of grated white cheese
• 1/2 teaspoon yellow food coloring
PREPARATION
In a cup of warm milk, add a tablespoon of sugar, the yeast and let it rest for 20 minutes until it ferments. After 20 minutes, add the rest of the sugar, the salt, the rest of the water, the melted butter and the eggs, mix everything very well and add the flour, joining together so that the dough is neither hard nor very loose. This is left to rest for half an hour.
Then when lifting it stretches to the length and some width of half a centimeter thick.
Separately, the cheese and the grated paper are mixed with the anise and placed on the dough; it rolls up
like a gypsy arm and it bites into 2 centimeter wheels. Let it rise a little and place it on the greased trays.
They are baked at 400 degrees and when they are ready, they are painted with the papelón syrup, sprinkled with grated cheese and placed in the oven for 10 more minutes.
