Preparation:

All ingredients are mixed, kneaded to a smooth dough. Small balls are formed with wet hands and are fried in hot (hot) oil. Let them brown and drain on absorbent paper.

Note:

Preparation time: 20 minutes
Servings: 8/10 servings
The test to verify that the oil is very hot, is to put a small ball of the mass, if it rises to the surface immediately, this indicates that the oil is already with the right temperature

Preparation:

• In a pan, put the oil and water, when it starts the bull is poured the flour at once and it is washed with a wooden spoon until the dough does not stick.
• It lets cool the dough. Next and working well the dough, the eggs are incorporated one by one.
• The tinsel with oil is added, and with a spoonful of spoon, they are putting lots of dough, and with their spiked fingers of oil it is given shape, making a circle from the center.
• It is necessary to place them separated, since they grow in the oven, where they are melted at 200º C.
• When they are cold, they are bathed with honey and light syrup.
• When they are cold, they are bathed with honey and light syrup.

 Preparation:

• In a bowl mix the almonds, sugar and eggs and knead everything very well.
• The wafers are placed in the llanda.
• From the anterior mass are taken portions the size of a walnut, and with the hollowed palm is shaped and filled with a little angel hair and closed, giving it the shape of a ball and is coated in sugar Mixed with cinnamon and finally placed on the wafer.
• They are baked in medium oven to make them well.
• If they are filled with sweet of yolks, they are cooked together with the ingredients, in a saucepan over low heat, without stopping to remove. The resulting sweet is used as angel hair.