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First we put the yeast together with the sugar in the warm milk and we mix this composition well; add it over the flour that I put in a bowl and then add the eggs and oil and mix the composition well.
Cover it with a foil and leave it to rise for 30 minutes or until it doubles in volume (a softer dough will result).
Meanwhile, put the water, the sugar in a saucepan and put them on the fire, stirring until the sugar melts and bring to a boil, set aside and put the rum essence, then mix and let the syrup cool.
Grease the forms for savarines with butter, or even a tray for muffins (I made that), and put in each form of the leavened composition. But be careful not to fill all the forms, leave about a quarter to have where the muffin grows!
Let them rise for another 20 minutes then put them in the preheated oven at 190 degrees for 20-25 minutes. After they are baked, let them cool. After they have cooled, take one muffin in a row and put it in the oven. syrup and keep it a little until you see that it has syruped well. We cut the lids but not completely and fill them with whipped cream.
They can be consumed after 8 hours in the refrigerator.