Chimangos (Piloncillo-Cinnamon Fritters)

Instructions

1. Make the syrup: combine the piloncillo, water and cinnamon stick in a small saucepan and simmer over medium heat, stirring now and then, until the piloncillo dissolves completely and the syrup reduces slightly, 10 to 12 minutes. You should have about 250 ml. Remove the cinnamon stick and let the syrup cool to lukewarm, about 30 minutes.
2. In a large bowl, whisk the all-purpose flour, baking powder and fine salt. Rub in the lard with your fingertips until no lumps remain and the flour looks like fine crumbs.
3. Pour in the lukewarm syrup a little at a time, mixing with your hand, until the dough comes together. Knead on a lightly floured counter until smooth, firm and no longer sticky, 5 to 7 minutes. If it feels dry, add water 1 teaspoon at a time.
4. Cover the dough with a towel and let it rest 20 minutes so it rolls out without shrinking.
5. Divide the dough in half. Roll each half on a lightly floured counter to about 1/4 inch (5 mm) thick. Cut into strips about 2 inches (5 cm) wide, then cut across on the diagonal to make diamonds about 2 1/2 inches (6 cm) long. Prick each diamond twice with a fork.
6. Heat the vegetable oil in a heavy, deep pot to 350°F (175°C) on a deep-fry thermometer; the oil should be at least 1 1/2 inches (4 cm) deep.
7. Fry the diamonds 6 to 8 at a time, turning once, until puffed and deep golden on both sides, 1 1/2 to 2 minutes per side. Let the oil come back to 350°F (175°C) between batches.
8. Lift the chimangos out with a slotted spoon and drain on a rack set over paper towels. Cool at least 10 minutes before serving; they crisp as they cool.