SHEKERPARAY Sekerpare

For the Cake:

1 coffee spoon yeast
1 egg yolk
1 soup spoon sugar
1 whole egg plus
20 hazelnuts
250 grams butter
500 grams flour

For the Syrup:

2 glasses sugar
3 glasses water
the juice of one lemon

Prepare the syrup by boiling the sugar, water and lemon juice. Put aside. Cream the softened butter and sugar together. Add the eggs, flour and yeast. Knead.

In a deep oven dish, place small disks of the dough (5 cm. in diameter) spaced well apart from each other. Put a hazelnut on each piece of dough. Bake 20 minutes in a medium oven. The top should become golden brown.

Place the cakes in a deep dish. Pour the cooked syrup over them and wait until it is absorbed. Serve when completely cooled.