Nicaraguan Somoto Rosquillas | Recipe

Ingredients:

• 12 pounds of corn.
• 5 pounds of dry cheese.
• 4 eggs.
• bag and a quarter of salt.
• 4 pounds of butter.
• A fist of lime.

Preparation:

1. The first thing you must do is wash the corn very well, then put it in a pot and cook it with plenty of water and salt, move it very well until the corn is peeled without being boiled.
2. When the corn throws the layer on top and the grain is soft, remove it and put it to cool and wash it.
3. Put a container with little water, add more broth and let the corn soak for about 24 hours.
4. Then rinse the corn again and drain, add the eggs, salt, cheese and butter and grind.
5. Then knead on a table and make the doughnuts in a circle.
6. Arrange them in a pan and put them in the oven for about 12 to 15 minutes until they are toasted.

Now that you know how to make Somoteña Doughnuts from Nicaragua, it’s your turn to cook them and accompany them with coffee as a religion.