Sonora-style Coyota Pastries

Directions

1. Heat 100 grams of the piloncillo in 1 cup water until the piloncillo dissolves. Remove from the stove and let it cool.
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. Add the yeast, the rest of the water, and the piloncillo dissolved in water. Continue beating to mix completely.
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. Preheat the oven to 200 degrees Celsius.
6. Mix 350 grams piloncillo with 10 grams flour. Set aside.
7. Divide the dough into 45-gram portions. Shape into balls and flatten with a rolling pin.
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. Bake for 30 to 40 minutes until golden brown.
10. Remove from the oven and the trays and let the pastries cool.