A traditional Mexican dessert. Squares of dough are fried then covered with a caramel syrup made from piloncillo.

Yield: Serves 8
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8 cups all-purpose flour
1 egg
4 1/4 cups water
50 grams. of piloncillo
3 1/2 sticks butter

For the caramel
8 ounces of piloncillo
11/2 cup of water
1 stick canela (cinnamon)


Grind the piloncillo then dissolve it in the water to produce the consistency of syrup or honey.

Combine the flour and egg and salt and add enough of the syrup to form a soft dough. Knead the dough to a firm ball. Roll out the dough into a long thin rectangle.

Cut the dough into 1 inch squares. Heat the butter over medium-high heat (don't allow to burn). Fry squares until brown then drain on paper towels and set aside.

Grate the canela (cinnamon) into a fine powder.
Grind the piloncillo until it is fine.
Add piloncillo, canela and water to a small saucepan. Bring to a boil swirling pan gently. Don't scrape down sides. Remove the mixture from the heat just as soon as it becomes dark and thick. Don't over heat, caramel can burn quickly.

To Assemble
Coat five squares with the caramel to form the muéganos. Sit them on sheets of waxed paper to cool.

Posted: 7/16/2009 11:31:57 AM

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