Thursday, November 19, 2009

Dulces Tipicos

Last week as we (at Common Hope) were hosting many special guests for Graduation, we planned a few special activities for them too. I was lucky enough to be able to participate in some typical Guatemalan cooking classes, the first of which was taught by the sweet aunt of Alejandra, a co-worker in Sponsorship. While she doesn't claim to be a professional, her aunt Carmen does cater events and does all the cooking in her own small kitchen. Fortunately she agreed to pack up her supplies and come spend a morning with us in our "volunteer kitchen,"where she demonstrated the fine art of mollete making. Best described by this gringa as a decadently filled, fried and glazed donut, the mollete is a typical sweet treat present at all special events like holidays, birthday and of course, graduations!

If you're sweet tooth is calling out to you and you've got some extra time to indulge in a cultural culinary experience, I highly recommend giving them a try!


Molletes

Yields: 15 molletes


Ingredients

15 sweet buns

1 c. of wine (whatever is on hand)

1 bottle of vegetable oil

4 eggs (separated)

15 raisins or plums

Cinnamon

1 ½ c. sugar

1 c. whole milk

1 T. cornstarch

1 t. vanilla extract


Instructions

Prepare the manjar (caramel-like filling). Mix together 1 c. sugar, whole milk, cornstarch, vanilla extract & 1 egg yolk, and cook over medium heat until thick & smooth then cool.

Cut the sweet buns in half (hamburger bun style) and wet each half with 1 t. wine. Place 1 dollop of cooled manjar on bottom half, add 1 (or a few) raisins (or plums) and then top with the other half of the bun.


Whip remaining 4 egg whites until stiff. Fold in yolks. Cover each bun with egg mixture and fry in hot oil until golden brown on both sides. Drain and dry on paper towels.


While buns are frying, prepare the honey glaze. Place enough water to submerge the buns in a frying pan. Add ½ c. sugar and 1 stick of cinnamon. Boil. Submerge buns in the glaze for 5-10 minutes. Remove from glaze and dry.


Stay tuned for another typical Guatemalan delicious dessert coming soon!


1 comment:

barbara said...

Hola