En diciembre es muy típico en Panamá comer la Rosca de Huevo,...la verdad es que nunca sabe igual en todas partes, y la que yo comía con mi familia para mí sigue siendo la mejor del mundo, pero a falta de aquella, y tomando en cuenta que estamos casi en diciembre, quise hacer una.
In December is very typical in Panama to eat the Egg Bread ...Is truth that it never tastes equal everywhere, and, in my opinion, the one that I used to eat with my family is still the best of the world, but lacking that, and having into consideration that we are almost in December, I have wished making one.
1 1/2 lb. de harina
1 doc. de yemas disueltas en 4 cds. de agua
3 cds. de mantequilla
1 taza de leche (1/2 de leche y 1/2 de agua)
1 paquete de levadura seca
1 cucharada de azúcar
1 cucharada de sal
1 1/2 pound of flour
1 dozen of yolks dissolved in 4 spoonfuls of water
3 spoonfuls of butter
1 cup of milk (1/2 of milk and 1/2 of water)
1 package of dry yeast
1 spoonful of sugar
1 spoonful of salt
1. Se calienta la leche hasta que quede tibia y fuera del fuego se disuelve en ella la levadura, el azúcar y la sal.
1. The milk is warmed until it is lukewarm and the yeast, the sugar and the salt should be dissolved on it outside of the fire.
2. The eggs are beaten and 4 spoonfuls of water are added. They are strained. The butter is melted and let to refresh.
3. The flour is sifted, put in a big cup and spread all over a big plate. Place all the ingredients in the middle, mixing all of them very well. Knead it until the mass make dimples when being cut.
4. Give the desired form to it: they can be cut throw into ribbons or to make braids (which is more typical) or to use the imagination, as I have done.
5. It is baked until it takes the desired consistency; it can be painted with a beaten egg, some minutes before removing it from the oven.
Enjoy your meal!