| For the dough:
4 tbsps warm water 105 g sugar 1 envelope dry yeast 5 eggs 400 g strong flour |
pinch of salt
75 g butter, softened |
For the coating:
120 g butter, melted 230 g sugar 2 tsps cinnamon powder 2 tsps cocoa powder 90 g nuts, finely chopped |
| 1. Sprinkle 15 g of sugar and yeast
on top of water and leave aside in a warm place until it foams.
2. Sift 340 g of flour into a bowl and add the salt and 90 g of sugar. Mix in the butter until completely blended. Add 2 eggs and the yeast mixture, mixing well. Continue adding the remaining eggs one at a time until mixture forms a soft dough. Add remaining flour as necessary. Knead for 10 minutes until smooth. 3. Place dough in a greased bowl. Cover and leave to stand for 1 to 1½ hours. 4. Grease a ring mould liberally. Knock the dough down and knead for another 5 minutes. Shape into 5 cm (2-inch) balls. Mix the coating ingredients except the melted butter. Roll the dough balls in the butter and then the mixture. 5. Place balls in the bottom of the
mould. Cover and allow to rise for 15 minutes. Preheat oven to 180oC
(350oF) and bake for 45 to 50 minutes. Loosen from pan and turn
out while still warm.
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