Pancakes Negras
Ingredients:
500 grams of flour
150 grams of sugar
50 grams of fresh yeast
1 teaspoon fine salt
150 g of butter
200 cc of milk
2 eggs
300 grams of black sugar.
Preparation Mode
In a cup, mix a little of the warm milk with the yeast, to make a little foam.
In a bowl mix the flour with the sugar. Make a hole and incorporate the milk, the foamed yeast to the dried ones. Then add the salt without touching the yeast and eggs, mix everything, and start kneading.
Once kneaded we will obtain a soft and tender dough that we will let rest about 20 minutes.
Apart we have the butter that is about ointment, we get it by taking it a while before the refrigerator.
We take the dough bun, we open it a little and we begin to incorporate the ointment butter, we close again, we knead hitting the dough against the counter several times, this procedure is for the butter to be added to the dough ... do not add flour! the dough has to be smooth and smooth.
Let the dough rest and rise for approximately one hour, in a warm place.
Stretch the dough with a dough stick, more or less than 1 cm thick. Cut with a cutter of the desired size (ideal one of 7cms in diameter).
Place the dough pancakes on a greased and floured board, making sure to put them well together. We do this because we want them to rise high and not wide.
What bakers usually do so that the black sugar does not stick in the holes of the plate is to fill the edges and holes between pancake and pancake with flour.
Remove any flour that may have been left on top of the pancakes with a dry brush.
Lightly brush the pancakes with water so that the sugar adhere.
Sift black sugar over each pancake. Let rise for 1/2 hour more.
Bake at 180 degrees for approximately 20 minutes.
Note: These black pancakes can also be made with white sugar and can be cut in half and filled with dulce de leche.
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