Coyotas Sonorenses

Ingredients

• 500 g plain flour, plus extra for dusting
• 180 g pork lard, at room temperature
• 80 g caster sugar
• 7 g fine salt
• 5 g instant yeast
• 220 ml warm water
• 250 g piloncillo, finely grated, or dark muscovado sugar
• 1 tsp ground cinnamon
• 1 egg, beaten

Before you cook

• Grate the piloncillo on the coarse side of a box grater and stir the cinnamon through it.
• Weigh the flour into a large bowl with the sugar, salt and yeast.
• Warm the water until it feels just above body temperature.
• Line two baking trays with baking paper.

Steps

1. Rub the lard into the flour mixture with your fingertips for 3 minutes, until it looks like coarse breadcrumbs.
2. Pour in the warm water and mix to a soft dough.
3. Knead the dough on the work surface for 6 minutes, until smooth and elastic.
4. Cover the dough and rest it for 30 minutes at room temperature.
5. Divide the dough into 20 equal pieces, about 45 g each, and roll them into balls.
6. Heat the oven to 190C.
7. Roll one ball out on a lightly floured surface into a 14 cm circle, as thin as a tortilla.
8. Roll out a second ball to the same size.
9. Lay the first circle on a lined tray and spread 25 g of the piloncillo mixture over it, leaving a 1 cm border clear.
10. Lay the second circle on top and press the border firmly all the way round to seal.
11. Crimp the sealed edge with a fork and prick the top three times to let steam escape.
12. Repeat with the remaining dough and filling to make 10 coyotas.
13. Brush the tops lightly with the beaten egg.
14. Bake for 16 to 18 minutes, until the pastries are pale gold and the filling bubbles at the seams.
15. Cool the coyotas on a rack for at least 15 minutes so the molten sugar sets.
16. Serve them whole or torn in half with strong coffee.