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First, melt the butter over low heat and once ready, let it cool.

Divide the yolks from the whites, and set them aside, take the yolks and beat them with a whisk and add the milk and butter, continue to mix until the compote is clear (fig. 1-2).

fig. 1  Fig. 2 

Add the yeast with the flour and sift them into the bowl with the egg yolks, then whip the mixture until it becomes homogeneous (fig3).

fig. 3 

Whisk the egg whites that you have kept aside previously (fig 4), slowly pouring the sugar, when they are frothy, incorporate them together with the yolks, mixing from top to bottom.

fig. 4 

Heat the pan over medium heat with a knob of butter, then spread it with kitchen paper to grease the entire surface well.

Pour the mixture into the center (fig 5) there will be no need to spread it out, because thanks to the heat it will do everything by itself !!!

(fig. 5) 

When bubbles start to appear and the base is golden, turn it with the help of a spatula, then brown the other side.

Continue like this until the dough is finished, with these doses 12 should come out

Once stacked, start pouring the hazelnut honey over them… and please abound !!!


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