Preparation

Half a kilo of flour
30g of yeast
2 eggs
3 tablespoons oil
3 tablespoons of sugar
A little salt
A vanilla

Knead with warm milk, leave to rise until it doubles in volume, then spread on the work table to a thickness of about 0.50 cm, cut into 5-6 cm squares, place in the middle of each square and tighten from all corners until it becomes a ball, leave to rise for about 20 minutes. Put a larger saucepan half-filled with water, let it boil and on top tie the saucepan with gauze tightly so that it does not let down and when it starts to boil put the balls on the gauze at a distance long enough to can grow. Cover with another saucepan as large as possible so that the steam does not come out and leave for 15 minutes. Put a little oil in a plate and ground walnuts with sugar in another plate. After 15 minutes, take the balls and give them first with oil and then with walnuts with sugar.