Paejinhos De Batata Doce Recipe
Summary
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Cornmeal | 6 Tablespoon | |
| 12 oz sweet or ordinary potatoes | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Warm milk | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/2 Teaspoon | |
| 2 eggs, lightly beaten | ||
| 1/2 teaspoon anise seeds (optional) | ||
Directions
Sift the flour and cornmeal together.
Peel and cook the potatoes in salted water until tender.
Drain and mash smoothly then beat in the butter and salt.
Leave until lukewarm.
Meanwhile mix the yeast with the warm milk; add the sugar, the lightly beaten eggs and the anise seeds and mix well.
Add about 1 cup of the flour and cornmeal mixture to make a batter.
Cover with a plate and leave in a warm place for about 30 minutes until it is spongy, then mix it into the warm potatoes.
Gradually work more of the flour and cornmeal into the potato mixture until you have added enough flour to give a workable dough.
Turn the dough out onto a lightly floured surface and knead it with any remaining flour until it is no longer sticky.
It may be necessary to add a little extra flour.
Place the dough in a greased plastic bag and leave in a warm place until it has doubled in size.
Break the dough into 72 pieces and shape into small balls about the size of a walnut (or 36 balls using half of the dough).
Place groups of 3 balls in greased muffin tins.
Cover the tins loosely with greased plastic wrap and leave in a warm place until doubled in size.
If using half the dough for a loaf, shape it and place in a greased small 4 1/2 x 2 1/2 x 1/2-inch loaf pan.
Brush the risen rolls and loaf with beaten egg.
Bake toward the top of a moderately hot oven (375°F) for about 20 minutes.
Peel and cook the potatoes in salted water until tender.
Drain and mash smoothly then beat in the butter and salt.
Leave until lukewarm.
Meanwhile mix the yeast with the warm milk; add the sugar, the lightly beaten eggs and the anise seeds and mix well.
Add about 1 cup of the flour and cornmeal mixture to make a batter.
Cover with a plate and leave in a warm place for about 30 minutes until it is spongy, then mix it into the warm potatoes.
Gradually work more of the flour and cornmeal into the potato mixture until you have added enough flour to give a workable dough.
Turn the dough out onto a lightly floured surface and knead it with any remaining flour until it is no longer sticky.
It may be necessary to add a little extra flour.
Place the dough in a greased plastic bag and leave in a warm place until it has doubled in size.
Break the dough into 72 pieces and shape into small balls about the size of a walnut (or 36 balls using half of the dough).
Place groups of 3 balls in greased muffin tins.
Cover the tins loosely with greased plastic wrap and leave in a warm place until doubled in size.
If using half the dough for a loaf, shape it and place in a greased small 4 1/2 x 2 1/2 x 1/2-inch loaf pan.
Brush the risen rolls and loaf with beaten egg.
Bake toward the top of a moderately hot oven (375°F) for about 20 minutes.
Chef
