CARAMEL-FILLED PASTRIES/COYOTAS

“With their light, crispy crust and sweet brown sugar filling, these round pastries, called coyotas, are one of the most loved desserts in the state of Sonora,” writes Pati Jinich in her new cookbook,“treasures of the Mexican Table.”“the most traditional filling is grated piloncillo (unrefined whole cane sugar) mixed with some flour, which melts into a deep dark caramel as the coyotas bake.” Piloncillo is sold at Mexican and International grocery stories.

For the dough, you can use half vegetable shortening and half butter, or even all shortening. The dough can also be mixed by hand instead of in a mixer.

FOR THE STARTER 1 tablespoon grated piloncillo

or dark brown sugar 1 (¼-ounce) envelope active

dry yeast (2 ¼ teaspoons) ½ cup lukewarm water

½ cup all-purpose flour

For the dough:

¼ cup water

3 cups all-purpose flour ½ teaspoon kosher salt ½ pound (2 sticks) unsalted butter, cut into ½inch cubes, at room temperature (see note)

FOR THE FILLING

1 ¾ cups grated piloncillo or

packed dark brown sugar 2 tablespoons flour

To make the starter: Combine the piloncillo or brown sugar, yeast and water in the bowl of a stand mixer and whisk to dissolve the yeast. Whisk in the flour to combine well. Cover and place in a warm, draft-free spot until foamy and bubbling, about 30 minutes.

To make the dough: Add the ¼ cup water, the flour, salt and butter to the starter. Attach the bowl to the mixer stand and fit it with the dough hook. Mix on low speed to combine, then increase the speed to medium and mix for 5 to 6 minutes, until the dough gathers around the dough hook, slaps against the sides of the bowl, and is very smooth.

Line 2 baking sheets with parchment paper. Remove the dough from the mixer bowl and shape it into a ball. Divide it into 3 equal pieces, then divide each piece into 8 equal pieces (24 in all). Roll each piece into a ball and place on the baking sheets, leaving about 1 inch of space between

them. Cover with a clean kitchen towel and let rise in a warm, draftfree place for 1 to 2 hours, until soft and slightly puffed.

Preheat the oven to 375 degrees, with racks in the upper and lower thirds.

To make the filling and assemble the coyotas: Combine the piloncillo or brown sugar and flour in a bowl and mix well.

Using a rolling pin, roll out each ball on a lightly floured surface into a 5-inch round about ⅛-inch thick (set the baking sheets aside for the moment). If you want perfect rounds, you can trim the rolledout rounds with a 4 ½- to 5-inch biscuit or cookie cutter.

Spoon 2 tablespoons of the filling onto the center of 12 of the dough rounds. Cover with the other 12 rounds and press the edges together to seal. Then crimp the edges with the tines of a fork.

Place 6 coyotas on each baking sheet and make a 1-inch slit in the center of each coyota with the tip of a small knife.

Bake for 20 to 22 minutes, switching the baking sheets from top to bottom and front to back halfway through, until the coyotas are golden brown and the filling is bubbling out of the slits on top. Cool on racks.

The coyotas can be stored in an airtight container for about a week. Makes 12 pastries.

Per coyota: 401 calories (percent of calories from fat, 35), 4 grams protein, 62 grams carbohydrates, 1 gram fiber, 16 grams total fat (10 grams saturated), 41 milligrams cholesterol, 92 milligrams sodium.

Excerpted from “Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets,” copyright © 2021 by Pati Jinich. Photography copyright © 2021 by Angie Mosier. Reproduced by permission of Mariner Books, an imprint of Harpercollins Publishers. All rights reserved.

Coyotas are round Mexican pastries with a sweet filling traditionally made with grated piloncillo, although dark brown sugar can be used as a substitute.