If you are still preparing for the unique flavors of Elbasan, this is the original recipe.
Ingredients:
1 kg of sifted corn flour
1 kg of sugar
0.5 kg of butter
8 eggs
A large stainless steel or glass container
Preparation
Dissolve the butter and then beat with the powdered sugar until it becomes a white mass. It is best to beat the mass by hand, because the end of the beating is felt when the threads seem to be touched with the hand that is mixing the mass. Add the eggs one by one. Beat until it becomes a single mass.
Then add the flour slowly, continuing to mix. Be careful in throwing the flour, because the excess flour makes the ballakums strong after baking. Therefore, after the predetermined amount of flour has been consumed, the dough is left for about 15 minutes at rest despite the fact that it may look soggy. This time is enough for the flour particles to absorb the moisture of the soggy dough. After this a handful of flour can be added to the dough if necessary when it remains like porridge.
annealing
Sprinkle the baking tray with flour and place the dough balls the size of a fist on it. Then put the pan in the baking for about 40 minutes at 170 ° C until it forms a little crust (not fried). Remove the pan and let it cool so that the balloons can be easily removed.
Good luck ... and happy!
