Pan de Yema

3.5 Tbl yeast
.75 cup water
9 cups all-purpose flour
1.5 cups sugar
1.5 cups butter, at Rm Temp
1 tsp salt
15 egg yolks
3 whole eggs
1 egg yold whisked w/ 2 tbl melted butter or cream

Dissolve -->yeast in warm water.
Add       -->one cup flour allow to stand for .5 hr.
Mix thoroughly --> in a large bowl: yeast mixture, flour, sugar, butter, salt, eggs and egg yolks.
Knead   -->until elastic and not sticky (add flour if necessary) [20 minutes on your food processor with the kneading attachment]
Form     -->a large ball
Cover    -->with a cloth and place in a warm, draft-free place until doubled (an hour) [overnight in the warmest part of your refrigerator].

Preheat oven to 350 degrees F.

Knead dough briefly and shape into 2-3 round loaves or human figures.
Place on a GREASED baking tray and cover.  Allow to DOUBLE
Brush with the whisked egg yolk and cream.

Bake 45 minutes or until golden.

Sfogliatelle" (empanadilla - hojaldra)

250 g de harina,
250 g de “ricotta” o requesón,
280 g de azúcar,
150 g de sémola fina,
100 g de confitados,
50 g de manteca de cerdo,
2 huevos,
1 pizca de canela,
sal,
azúcar glasé

To prepare the pastaflora of the following way: to work the flour with 80g sugar, the butter of pig, one picks of salt and the water sufficient to obtain a mass rather compacts. To leave it in rest during half an hour approximately; meanwhile to scatter by all the sides in ½ liter of water the fine sémola and one picks of salt; to mix during some minutes to high fire to spill the preparation on a wet surface (a marble table or a plate of furnace) and to let cool it. Meanwhile to dilute "ricotta" or materialized and to amalgamate with the remaining sugar; to incorporate 1 egg, the confitados ones in cuadritos, the cinnamon and the preparation done with the fine sémola and to mix well. To remove from the pastaflora several made oval discs. To place a stuffed spoonful of on half of each one and soon closing doubling them other half of the paste considering that the edges must be closed well. To beat the other egg and with a brush and to shine the surface of empanadillas. To cook in the hot furnace to 180°C during 30 minutes. To let cool them, there be dew with the refined sugar and serve.