Dormidos, meaning sleeping - most likely named for the time the dough "sleeps" overnight before baking.
3 ¾ cup all-purpose flour
6 eggs, lightly beaten
½ cup butter, softened
½ cup sugar
40 gr baker’s yeast
Aguadente (try anise if you prefer)
1. Dump the flour in a large bowl. Slightly beat the eggs separately. Make a well in the middle of the flour and pour in the eggs. Add the sugar and butter along with the yeast.
Using your hands, mix the ingredients together to form a dough. Cover and let rise until double. Shape into individual balls. Place on lightly floured baking linens and cover. Let rise again overnight - hence the name Dormidos (Sleepers).
2. The next day, turn them over so the bottom is on the top. Brush with beaten egg-wash and sprinkle with sugar.
Bake 350 degrees for about 30 minutes. Careful not to overbake.