Preparation

beat the butter with the powdered sugar and salt until white.
add the egg, the yolks and the zest and / or vanilla essence.

make a crown with the flour and baking powder. pour the shake into the hole. take the dough with the help of two spatulas until it forms a tender bun.

wrap in film and let rest in cold.
keep up to 3 days in a refrigerator or up to 30 days in a freezer.

stretch ½ cm. and line a pan of 24 cm. diameter. place the filling evenly and cover with strips made from the same dough.

oven 180 ° c for approximately 25 or 30 minutes

Ingredients

  • 250 gr of lard (butter)
  • 150 g of icing sugar (icing)
  • 1/2 teaspoon salt
  • 1 egg
  • 2 yolks
  • 1/2 lemon zest (with dulce de leche filling, I use vanilla essence)
  • 500 gr of flour
  • 1 tablespoon of baking powder
  • Dulce de leche amount needed