Coyotas De Dona Maria Villa De Seris

Recipe Ingredients

		For The Dough
1 tablespoon	15ml	Butter - up to 2
10 1/2 lbs	4767g / 168oz	Unbleached flour
5 1/2 tablespoons	82ml	Salt
2 3/4 lbs	1248g / 44oz	Vegetable shortening
		Cold water
		For The Filling
4 cups	640g / 22oz	Unrefined brown sugar - (piloncillo), or dark brown sugar
3/4 cup	46g / 1.6oz	Unbleached flour

Recipe Instructions

Preheat oven to 350F. Butter 2 baking sheets, and set aside.

Prepare the dough: Put flour and salt on a pastry board. Mix in shortening, using fingertips, until gritty consistency is obtained. Slowly add cold water, kneading until the dough is soft and elastic, about 40 minutes (your grandmother must have loved to cook, that's not in the recipe!!) Cover dough, and set aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8 minutes. Form about 30 2 inch balls with the dough. Using a rolling pin, flatten balls into circles, about 4 inches in diameter. The dough will shrink, so turn and roll on both sides.

Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of the filling in the center of a dough circle. Cover with another circle, and seal edges. Remove any excess dough with a knife. Continue until all the circles are filled. Place turnovers on prepared baking, and bake for 35 minutes or until golden brown. Remove, and place in a basket. Serve warm. The turn over dough can also be filled with pumpkin filling. Makes 15 coyotas.

Source:
Bill Gibson, Cocina Montanesa

Rating

Average rating:

7.3 (4 votes)

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