Ingredients
- 1 kg of wheat flour
- 2 eggs beaten into an omelette
- 30 cl of lukewarm water
- 1 piece of sugar
- 30 g of fresh baker’s yeast
- 125 g butter
- 1 teaspoon of fine salt
- 1 egg yolk for gilding
Preparation
Dilute, in a bowl, the yeast and the sugar cube in 10 cl of lukewarm water. Leave the yeast to work for 20 minutes.
On very low heat, just melt the butter without cooking it. Book.
In a large salad bowl, arrange the flour in a fountain. In the central well, add the salt, eggs, diluted yeast and the rest of the water.
Mix with your hand while rotating. Add the melted butter and continue to mix, turning, without kneading (the dough should not be elastic).
Divide this dough into 10 equal portions, shape them into slightly flattened balls which you place on lightly floured baking sheets.
Cover with a clean cloth and let rise at room temperature for 30 to 40 minutes.
Preheat the oven to 200°C (th. 7), brush the kesras with beaten egg yolk to brown them and bake them for 25 minutes, until they are well risen and golden brown.
source: la-cuisine-marocaine.com
