THE CINNAMON CRUNCH-CLOUDS

(Our Play on Spiced Spanish Mantecados)

THE CINNAMON CRUNCH-CLOUDS

Ingredients: 250g Flour, 150g Sugar, 150g Lard or Butter, 2 tsp Cinnamon, 0.5 tsp Anise seeds (crushed), 1 tsp Vanilla extract, 20ml Milk...

Ingredients

  • 250g Flour
  • 150g Sugar
  • 150g Lard or Butter
  • 2 tsp Cinnamon
  • 0.5 tsp Anise seeds (crushed)
  • 1 tsp Vanilla extract
  • 20ml Milk

Cooking Method

  1. The Mix Combine the dry ingredients with the spices in a large bowl.
  2. The Bloom Whisk the vanilla and milk with a tiny splash of warm water to release the anise perfume.
  3. The Build Knead everything into a firm dough; form into small rounds.
  4. The Bake Roast at 170°C for 20 minutes until light golden; do not overbrown.
  5. The Final Flourish Dust with raw cinnamon sugar and toasted sesame seeds.

Cuisine: Spanish

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