In a pot, pour 1/2 liter of water, the cinnamon stick, and the piloncillo cone, stirring until the piloncillo dissolves and takes on a honey-like consistency; remove from heat and add the vanilla flavoring. Let it cool.
With 1/2 kg of dough, it should be kneaded perfectly to become uniform, and it will be mixed with the honey to knead it again with the hands until a compact and manageable consistency is achieved.
Form small balls and flatten them so that they are not thick and can cook perfectly.
In a pan with very hot oil, fry the dough coins, remove them, and place them on absorbent paper towels once they are cooked and golden.
On a plate, mix the brown sugar with the ground cinnamon and toss the cooked coins to coat them.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?