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Wash and dry the leaves with a cloth
2. Prepare a tray with absorbent kitchen roll
3. Mix the sugar and cinnamon on a plate. There
should be more sugar than cinnamon
4. Prepare the dough half an hour earlier and
let it stand
5. Into a bowl, add the milk, eggs and yeast.
Mix well. Keep adding flour and beat until the
mixture is ready.
6. Heat plenty of oil in a frying pan. When it's
reasonably hot, cover the lemon leaves in the
dough and put them in the frying pan. When they
are golden, place them on the tray with the absorbent
kitchen roll.
7. Roll them in the sugar and cinnamon and leave
them on the tray, making sure the "tails"
are pointing upwards
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