Nicaraguan Picos

Steps

• 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.