• 1 Kg. of strong flour
  • 4 eggs
  • 350 g sugar
  • 125 g fresh yeast
  • 75 dl olive oil
  • 200 dl warm water
  • Zest of one lemon
  • Greaseproof paper


In a bowl, beat the egg whites until stiff, add the egg yolks and the lemon zest, mix, add the icing sugar, the flour (sifted) and the wash (the warm water with the yeast).

Warm the oil to grease your hands so that you can work the dough with your fists.

The dough is good when it comes out of the bowl and does not stick to your hands (always remember to grease your hands with oil when you touch the dough).

Leave to rest (4 or 5 hours) in a warm, draught-free place, covered with a tablecloth.

When it has doubled in size and the bambollas come out, it is ready.

Cut into four pieces of paper

Grease your hands with oil, make the shape, leave to rest on the paper, when it doubles in size and makes bambollas, paint them with beaten egg, sprinkle with sugar, make two cuts in the centre and bake in the oven.

When you start to paint the monkey, turn the oven on at 160º-170º and bake the monkey for 1/2h depending on the oven.

When it is golden brown and you prick it with a toothpick and it comes out dry, they are ready.