6 eggs, beaten
1 cup milk
1 teaspoon anise seeds
Dissolve the yeast in warm water. Mix in 1 teaspoon sugar and just enough flour to make a soft ball. Cover and place in a warm place to rise for at least an hour. Add the remaining flour, melted butter, salt, sugar, eggs, milk and anise seeds and mix and knead until smooth and velvety. Cover and let rise to double its original bulk. Punch down and knead slightly. Pull off small pieces, mold into balls and place in a greased tube pan. Cover and set in warm place and let rise until double in size. Bake at 350 degrees F until it is brown and shining. Rub the surface with melted butter.
EMPANADITAS
Rich and delectable, these mincemeat turnovers mean Christmas to many a New Mexico boy and girl. This is Martha Montoya’s traditional recipe.
Filling
2 beef tongues
2 cups sugar
1 teaspoon salt