With this recipe you can prepare the typical egg bread from Veracruz. Delicious!
This recipe makes 30 pieces of egg bread.
INGREDIENTS
1 kilo of flour sifted
350 grams of sugar
250 grams of butter or vegetable shortening
1½ sachets of active dry yeast and dissolved in five tablespoons of warm milk
13 eggs
1 tablespoon of lard
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ cup of warm milk
Flour flour
Lard for greasing
Sugar for dusting
PREPARATION
Make a bowl with the flour, put in the middle the sugar, butter or vegetable shortening, yeast, eggs, lard, cinnamon, vanilla and milk and knead everything until the dough takes off. alone from the table (at least half an hour); If the pasta is very watery, add a little more flour. Form a lightly floured ball, greased a little, put in a large pan greased with butter, cover with a cloth and let it rest in a warm place for two and a half hours or until doubled in size. Then make some balls the size of a peach and place them on a greased baking tray; the balls are spread with butter and left to rise for an hour and a half more or until they double in size. They are squashed a little with the palm of the hand, sprinkled with sugar and put in the preheated oven at 180ºC for 30 minutes or until when you hit them from the bottom, a hollow sound is heard.
PRESENTATION
The egg bread slices are placed in a basket lined with a hooked or frayed napkin and served with hot chocolate.
