Break away from your routine. Try our Sonora-style Coyota Pastries this morning. You will fall in love with this recipe it will become your new routine. Let us know your thoughts about this Sonora-style Coyota Pastries by commenting below. You can also give this recipe a star rating for others to follow along. We hope you love this recipe as much as we do. It is delicious! And full of flavor!
- 450 grams piloncillo (chopped, or 1 3/4 cup dark brown sugar and 2 tbsps. molasses)
- 1 1/4 cups water (warm)
- 1 kilogram flour
- 1/4 teaspoon salt
- 500 grams lard (coarsely chopped, or vegetable shortening)
- 25 grams yeast (powdered)
- Heat 100 grams of the piloncillo in 1 cup water until the piloncillo dissolves. Remove from the stove and let it cool.
- 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.
- Add the yeast, the rest of the water, and the piloncillo dissolved in water. Continue beating to mix completely.
- 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.
- Preheat the oven to 200 degrees Celsius.
- Mix 350 grams piloncillo with 10 grams flour. Set aside.
- Divide the dough into 45-gram portions. Shape into balls and flatten with a rolling pin.
- 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.
- Bake for 30 to 40 minutes until golden brown.
- Remove from the oven and the trays and let the pastries cool.
PER SERVING *
|Calories1000Calories from Fat460|
|% DAILY VALUE*|
|Calories from Fat460|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.