Nicaragua's somoteñas pastries are delicious toasted corn donuts filled with a sweet mixture of sugar, milk, and cheese. Ideal for breakfast or snacks, they are best enjoyed with coffee or hot chocolate.
The somoteñas pastries from Nicaragua are a traditional delight, popular among Central American families.
Its crunchy exterior and soft interior make them irresistible at any time of the day.
The sweet and slightly spiced flavor makes them a perfect treat to accompany a good cup of hot coffee.
Somoteñas Pastries from Nicaragua
Ingredients
10 pounds of Tender corn
4 pounds of Very dry, unsalted cheese
6 White eggs
3 pounds of Lard
1 ½ Fine salt packet
100 grams of Sugar
½ cup of Milk
½ cup of Calcium hydroxide
Preparation
Step 1 : In a large pot, after washing the corn, cook it with water and lime to remove the husk and impurities, stirring continuously to prevent overheating.
Step 2 : Once the husk is removed, strain and let it cool before washing the corn again.
Step 3 : Add more water to the pot and incorporate the cleaned corn, letting it soak for 24 hours.
Step 4 : The next day, strain the corn, rinse it, discard the water, and return it to the pot along with eggs, salt, cheese, and lard, blending everything thoroughly.
Step 5 : Knead the mixture to form the donuts, place them on a baking tray, and bake for 20 minutes until they are lightly toasted.
Step 6 : Remove and let rest for 3 minutes, then bake again for 25 more minutes.
Step 7 : Once cooled, fill the donuts with a mixture of cheese, sugar, and milk, then bake again until well toasted.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
