Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Water

  2. 1 tablespoon 15ml Sugar

  3. 1 Salt

  4. 1 1/4 cups 78g / 2.8oz All purpose flour

  5. 1/2 teaspoon 2 1/2ml Baking powder

  6. 1 Egg

  7. 2 tablespoons 30ml Butter

  8. Lard for frying -about 5 cm/2 inch deep in a big pan

  9. Granulated sugar for rolling

  10. 1/2 teaspoon 2 1/2ml Ground cinnamon -

Instructions Jump to Ingredients ↑

  1. Bring the water to the boil, with 1 tbsp of sugar and a pinch of salt. Sift the flour and baking powder together: dump into the boiling water ,all at once.

  2. Beat furiously with a wooden spoon until smooch (this is long, hard work) add the egg and 2 tbsp of butter.

  3. Beat again: the mixture will be slightly thinner, still dough-like not runny. The dough should have a satiny, resilient consistency.

  4. Place in a strong forcing bag so you can squeeze out the mixture you can also shape them with your fingers.

  5. -heat the lard, (or oil) very hot: almost 200 C /400 F squeeze out 15 cm / 6 inch lengths of dough and fry until deep golden. Remove drain and roll in granulated sugar (cinnamon optional)

  6. makes 10-20 I'm not sure how you can put the Cajeta inside but is good.


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