Larpeira

Preparation steps

• In a bowl, mix milk, anise, oil or butter and sugar. Heat everything over a low heat, then add yeast, vanilla (orange blossom) aroma and beaten eggs. Mix everything well
• In a deep bowl, put half of the flour and salt, and then the whole mixture with milk and mix everything well, then add the rest of the flour and knead the dough. The dough should not be hard and at the same time should not stick to your fingers. If not, add more flour or more water if necessary. Then let the dough "rest" for about 10 minutes.
• Depending on the part of the province, Larpeira is made with or without cream, if you want to put the cream (with the help of a syringe), it is made as follows: Take a little (a cup) from the whole amount of milk and put the rest on low heat. Whisk the egg yolks and mix them with the stock and separated milk. Then add this mixture to hot milk and cook for a few minutes until it thickens, without stopping to stir. Put in a syringe and leave to cool
• Oil your hands and then give the dough a round shape, and finally press a little and flatten the dough (or flatten)
• Beat one egg, then coat the dough and then cut the longitudinal and transverse lines with a knife (make them as deep as possible). Put the sugar in a plate and sprinkle it with water to moisten it a bit, then sprinkle it on the dough and add a few pieces of butter on top.
• If you want to put cream in Larpeira, this is the moment. Sprinkle the cream over the surface of the dough on the parts where you did not put sugar
• Put a refractory (or other) glass full of water in the preheated oven, and then the dough. Bake for about 25 minutes at 200ºC
• When taken out of the oven, still hot, Larpeira is sprinkled with anise and sugar topping