Cukarini
This is one of the recipes that have been in preparation for a long time (marked in the tekke). The problem was getting icy yeast. When I got the basic groceries, I decided to leave the experimentation for a cottage where ventilation is easier.
Preparation steps
- Mix 8 egg yolks with 250 g of sugar, add 250 g of butter, a few drops of rose extract, maraschino and one packet of instant lemon zest. Add 1kg of flour and knead everything. Pour 10 g of ice yeast with a few tablespoons of hot milk, stir in 8 egg whites.
- Roll out the dough and shape with a cutter into various shapes. Bake at 175 to 180 ° of the finished sugar, spread cooled with water in which cinnamon bark was cooked. Sprinkle the crystal with sugar.
- Ice yeast = Ammonium bicarbonate_ Ammonii hydrogenocarbonas 01/2005: 1390 Ammonii carbonas_ Ammoniae sesquicarbonas, Ammonium carbonicum, Ammonii supercarbonas, Sal alcali volatile, Sal cornu cervi depuratum, Sal volatile, Ammonia-carb ammonia Salt, Hiroschhornsalz, Ammonium Carbonate, Ammonium sesquicarbonate.
- Synonyma pharmacutica, Zagreb 1954, J. Hofman
- Ice yeast can be purchased at better stocked pharmacies.
