Coyotas

Coyotas are a beloved dessert from Sonora, Mexico, known for their flaky dough and sweet, rich fillings like piloncillo (unrefined cane sugar) or dulce de leche with almonds. Perfect for any occasion, these golden pastries pair wonderfully with coffee or as a sweet ending to a meal.

Ingredients

🌾 1 kg All-Purpose Wheat Flour
🧈 500 g Vegetable Shortening
🍬 4 tablespoons Sugar
🧂 1/2 teaspoon Salt
🍺 1 cup Very Cold Beer
🌰 120 g Ground Piloncillo
🌾 2 tablespoons Wheat Flour mixed with piloncillo
🍯 1 cup Dulce de Leche
🌰 Almonds chopped for dulce de leche filling
🥚 1 Egg beaten, for brushing
🍬 1 tablespoon Sugar for sprinkling

Instructions

1- Prepare Piloncillo Filling:

• In a small bowl, combine 120 g of ground piloncillo with 2 tablespoons of wheat flour.
• Mix well and set aside.

2- Prepare Dough:

• Dry Ingredients: In a large stainless steel mixing bowl, sift 1 kg of all-purpose wheat flour.

• Add 4 tablespoons of sugar and 1/2 teaspoon of salt; mix thoroughly.

• Incorporate Shortening: Add 500 g of vegetable shortening at room temperature.

• Rub into the flour mixture using your fingers until it resembles a crumbly texture.

• Add Beer: Gradually pour in 1 cup of very cold beer while gently kneading.

• Combine until a smooth dough forms, avoiding over-kneading.

3- Knead and Rest:

• Transfer to a clean surface and knead for 10 minutes until dough is smooth and pliable.

4- Portion and Shape:

• Divide the dough into 40 g balls.
• Use two pieces of plastic wrap and a small wooden board to press each ball into discs 10-12 cm diameter.

5- Assemble Coyotas:

• Remove the top layer of plastic wrap.
• Place a spoonful of piloncillo mixture or dulce de leche with almonds in the center.
• Cover with another dough disc and press the edges.
• Seal with a fork to crimp and pierce top with fork for ventilation.

6- Bake:

• Preheat your "Gold Series" oven to 180°C (350°F).
• Grease a baking sheet and place coyotas, spaced apart.
• Optional: Brush with beaten egg and sprinkle sugar.
• Bake for 20 minutes until golden brown.

7- Cool and Serve:

• Allow coyotas to cool on the baking sheet to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 22 coyotas from 44 dough discs
Equipment: Large mixing bowl, measuring cups, sieve, fork, "GOLD" kitchen scale, baking sheets, "Gold Series" oven

Cooking Tips

• Adjust beer amount for dough consistency and avoid over-kneading.
• Use fork tines to ensure venting for crispy coyotas.

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Coyotas