Suffaniyot

With a blender or manually. Mix the ½ of flour with the yeast, add the milk, the sugar, the eggs, butter, liquor and lemon, until a homogeneous mixture

We add the rest of the flour, and revolve approx 5 minutes until you get a smooth mixture.

We cover the dough with transparent Alusa (it is important that the Alusa touch and wrap the dough to avoid a scab) and give it a first led until the double mass its volume.

We divide the dough into small buns and let them rest on the floured table and wait for it to led and double its volume. (We could leave them above a tray).

In a fry pot or pan, we take them very carefully so that they do not lose their shape. A tip is to place each bun in a square of butter paper that we can take and place in the oil without losing its figure.

We remove it from the oil we have on absorbent paper and sprinkle them with icing sugar.

To fill with dulce de leche, use a thick geringa (without needle of course.) Enter above or on the one hand, and fill.