NICARAGUAN PICOS
| INGREDIENTS To prepare the syrup: 1/2 cup sugar 1/2 cup water To prepare the picos: 1/2 cup vegetable shortening 1 cup milk 1 1/2 tablespoon dry yeast 1 cup sugar + 2 teaspoons 2 tablespoons lukewarm water 1/2 cup sugar 3 eggs 1 teaspoon salt 5 cups all-purpose flour 1/2 cup dried cheese, coarsely grated | HOW TO MAKE
1.To prepare the syrup: Combine the sugar and water in a small pot and bring to a boil over medium heat. Boil for 5 minutes. Let cool before using.
2.To prepare the picos: In a small pot, heat the margarine together with the milk until it’s completely melted. Turn off the stove and let cool.
3.In a small container, combine the yeast, the 2 teaspoons of sugar and lukewarm water. Let rest a few minutes until the mix has thickened and is bubbly. Incorporate the milk with the melted butter, at room temperature, and stir well.
4.In a mixing bowl, combine 1/2 cup sugar, the eggs and salt. Incorporate the yeast mix and beat on low speed with the paddle attachment until thoroughly mixed. Add the flour and beat for 7 minutes. Cover with aluminum foil and refrigerate overnight.
5.The next day, remove the dough from the refrigerator. Preheat the oven to 375°F.
6.Divide the dough into 8 pieces and squish each piece down with your hands to give it circular shape. Flour the work space and your hands.
7.Sprinkle the grated cheese over the top of each piece of dough along with 1/2 cup of remaining sugar. Fold one half in towards the center, and later the remaining 2 sides to form a triangle. Arrange on a greased baking sheet and let the dough rise for about 1 hour. If you’re in a very hot place, like Nicaragua, 30 minutes will likely be long enough. Bake for 25 minutes or until the picos have expanded and are golden brown.
8.Remove from the oven and transfer to a cooling rack. Immediately drizzle with the syrup and let cool completely. Serve.
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NOTES
You can use shredded cotija cheese or any other kind of dry, salty cheese.
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