Ingredients :
Mix together
4 cups flour sifted
1 tsp salt
1 pkt dry yeast (10g)
2 extra large eggs
¼ cup sugar
¼ cup oil
1 potato cube, boil and drain water
½ cup cream (melaai cream of milk, or double thick fresh cream)
Enough lukewarm milk to make soft dough.
Method :
Beat eggs and sugar well until light and fluffy. Add oil, still beating well. Liquidize potato. Then add this and the cream. Add the dry ingredients. Add warm milk to make a soft dough.
Leave to rise double in volume. Grease hands and form balls. Place on a well greased tray not very far apart. Allow to rise again. Brush with egg and sprinkle poppy seeds or tal (sesame seeds). Bake at 190 degrees for +/- 15 minutes.
Variation :
Saumph fennel seeds is optional.
Tip :
Must allow to rise well before shaping and before baking.
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