1 ripe breadfruit (very ripe)
8-12 cups flour
3 eggs
1 cup sugar
2 sticks margarine (room temperature)
3 packs yeast
1/2 cup lukewarm water
Boil ripe breadfruit for 45 minutes. Peel gently with a paring knife (as
it is very soft) and remove the core. Mash and set aside. Beat eggs; set
aside. Mix the yeast with lukewarm water and pour on breadfruit and mix.
Add butter and mix. Add sugar and eggs and mix well. Add flour one cup at
a time; up to eight cups. Add more flour only for consistency depending on
how wet or dry mix is.
Knead for 3–5 minutes. Roll and shape like a pretzel or rosette. Wait
till doubled in size and fry in deep fryer until brown. Roll in sugar and serve.
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