This recipe of muéganos is perfect for you to prepare as a dessert or antojito mid-afternoon, as they are crunchy muéganos bathed in syrup of piloncillo that give that irresistible touch, prepare them.
Learn more about Lorenza Ávila
Ingredients12 portions
Preparation
For the dough, mix the flour with the baking powder and the butter. Add the milk little by little until a dough is obtained.
Work the dough until it is homogeneous and elastic.
Spread the dough with a roller ½ cm thick and cut squares with a knife. Reservation.
In a small pot, heat the oil and fry the small pieces of dough in a few to avoid oil overflowing, until golden brown. Drain on absorbent paper and reserve.
For the honey, cook the piloncillo with the water until obtaining a thick syrup, around 10 minutes.
Bat the muéganos with the honey and shape them with the help of two spoons, let them dry for at least 30 minutes. It serves.
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