Recipes

Ingredients

• 1 cup (2.5 dl) warm milk
• 1 cup (2.5 dl) water
• 0.5 yeast cake (or active dry equivalent)
• 1.5–2 lb (700-900 g) all-purpose flour (Type 400)
• 2 tbsp sugar
• 2 eggs
• 0.5 tsp salt
• 1 heaping tbsp pork lard
• For the topping: 2 generous tbsp lard, 10 tbsp sugar, 1 egg yolk

Steps

1. In a bowl, mix the warm milk and warm water.
2. Add the crumbled yeast, 2 tablespoons of flour, and 2 tablespoons of sugar, then let the yeast rise.
3. In a larger bowl, add the flour, make a well in the center, and add the risen yeast, eggs, salt, and a tablespoon of lard.
4. Knead the dough with a spatula, then with your hands on a floured surface until combined (adding more flour as needed since the dough is sticky).
5. Shape the dough into a loaf, cut it in half, and knead into two balls of dough.
6. Cover the dough balls with plastic bags and let them rest at room temperature for about half a minute.
7. In a bowl, beat the lard well until it becomes fluffy like whipped cream or pomade.
8. Add 10 tablespoons of sugar to the whipped lard and combine.
9. After resting, roll out each dough ball thinly on a floured tablecloth.
10. Spread the prepared lard and sugar filling over the rolled-out dough.
11. Roll up the dough, then cut it into smaller pieces of the desired thickness.
12. Wrap the pieces of dough around prepared, washed, and dried corncobs.
13. Arrange them in a baking pan lined with parchment paper and let them rest for another half hour.
14. Add one egg yolk to the remaining filling and generously brush it over the top of the pastries.
15. Bake in an oven preheated to maximum, then reduce to 392°F (200°C) for about 30 to 40 minutes until nicely browned.