Delicia Bread

INGREDIENTS

• 3 EGGS
• 9 TABLESPOONS OF SUGAR
• ½ TEACUP OF WATER
• 1½ TABLESPOONS OF DRY YEAST
• 1½ TEACUP OF MILK
• 3 TABLESPOONS OF BUTTER
• 1 TEASPOON OF SALT
• 1 KG OF ALL-PURPOSE FLOUR

FILLING

• 2 TABLESPOONS OF UNSALTED BUTTER
• 4 TABLESPOONS OF ALL-PURPOSE FLOUR
• 3 TEACUPS OF MILK
• 3 TEACUPS OF FINELY GRATED PARMESAN CHEE

PREPARATION

Separate the egg whites from the yolks. Whip the egg whites until firm, add the yolks, one by one, and then the 6 tablespoons of sugar. Set aside Heat up ¼ teacup of water for 1 minute, just so it will accelerate the yeast’s reaction.  Put in the yeast and the remaining sugar and allow to rest for 5 minutes.  Meanwhile, also quickly heat up the milk, butter, and salt. Put the flour on the counter or in a container and open a whole in the middle. Put in the liquids, stirring while pouring them. Put the beaten eggs last of all and mix the dough until it is smooth and no longer sticks to the hands. Roll the breads into cocktail sized balls (knowing they will double in size) and allow them to rise for about 1 hour. Meanwhile, work on the filling, melting the butter and adding flour, stirring constantly until a cookie like aroma emerges. Add the milk, still stirring, until you obtain a thick cream. Season with a pinch of salt and ½ teacup of Parmesan and set aside.  Bake the breads, on a baking tray covered with aluminium foil, in a preheated oven at 170°C for about 30 minutes (they shouldn’t be golden). Allow the breads to cool for a bit, covered with a dishcloth. Open without separating them, spread a spoonful of filling, and sprinkle with Parmesan.

IN DETAIL
Typical of Salvador, this small bread is present in celebrations as well as everyday life.  The secret of this recipe is in knowing how to handle the dough, as the treats should be light-coloured and the filling, creamy. Bakeries and supermarkets in Southern states also have begun to sell this type of bread.