Ingredients: Brine
eggs 5
flour 50 g butter 50
neutral oil or caramel syrup
Preparation: Prepare a brine
mixing a cup of hot water with 1 teaspoon coarse salt . Let cool.
Mix flour with eggs and brine.
Knead until a smooth soft dough.
form a bun, cover and let stand for half an hour.
Roll out the dough with a rolling pin, to 3 mm thick. Cut triangles
about 8 cm.
wound on a finger forming a sort of cone. Fry
coscorrones (cones) in hot oil.
Drain on absorbent paper.
Flood fill with syrup or dulce de leche.
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