The seagull. Moroccan jam

Tony Buarfa (CEAR), accompanied by Jesús Machí, leaves us a delicious sweet Moroccan recipe

Ingredients

• 500 g roasted and crushed peanuts (with skin)
• 3 small eggs (if large 2)
• 125g sugar
• 1 tablespoon jam (which you like the most)
• 1 tablespoon (or 7g) yeast
• 1/2 tablespoon cinnamon
• powdered sugar
• water of orange color
• 1 teaspoon yeast

Preparation

1. To make the dough, mix all the ingredients in a bowl and knead until you see this
   all ingredients are integrated and that the dough is loose.
2. Leave the dough to rest in the refrigerator for at least 30 minutes.
3. Then we moisten our hands with water and make small balls with the dough from
   meatball size.
4. Cover each ball with powdered sugar
5. Place the balls in the oven, preheated to 180º and bake between 10 and
   12 minutes. When we see that the dough is broken, it means that it is ready.
6. Remove from the oven, sprinkle with powdered sugar to taste and allow to cool.

Thanks for reading.
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