Sonora-Style Coyota Pastries

1. 1

   Heat 100 grams of the piloncillo in 1 cup water until the piloncillo dissolves. Remove from the stove and let it cool.

2. 2

   In an electric mixer bowl, add 1 kilogram flour, salt, and lard. Mix using the flat beater attachment on low speed to obtain a grainy consistency with a few residual pieces of lard.

3. 3

   Add the yeast, the rest of the water, and the piloncillo dissolved in water. Continue beating to mix completely.

4. 4

   Remove from the electric mixer and knead by hand for 3 minutes for soft and non-sticky dough. Cover with a rag and let it rest for 30 minutes.

5. 5

   Preheat the oven to 200 degrees Celsius.

6. 6

   Mix 350 grams piloncillo with 10 grams flour. Set aside.

7. 7

   Divide the dough into 45-gram portions. Shape into balls and flatten with a rolling pin.

8. 8

   Place half of the resulting portions on baking trays lined with parchment. Add a tablespoon of the piloncillo and flour mixture. Cover with another portion of dough and seal the borders by pressing down with a fork.

9. 9

   Bake for 30 to 40 minutes until golden brown.

10. 10

    Remove from the oven and the trays and let the pastries cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.