Pan Dulce

Yesterday I made rosquias and Pan Dulce with Isabell and Heydi in San Juan de Limay!
I got to the kitchen and was put to work right away, without a moment to wash my hands... but dont worry I washed them. Something I noticed is missing alot in most if not all places is soap.
So the dough was already made and mixed, it consisted of ground corn (I had seen the whole grains in the morning, and was staying in a house across the street from where they have this loud machine that grinds the grains, which they have no qualms about starting to use it around 5am) quajada (their cheese) and some crisco type oil. We pressed the dough into flat circles ontop of thin plastic circles (to help move the cookie around while shaping it), pinching the edges and then let them sit out, later raw dark sugar is ground up and put on top. Rosquias (sp??) are good, but pretty hard and I really can only eat them with coffee. I tend to eat all of the edges of the cookie and save the sugar covered part for the end.
We then took some of that dough mix and added cinnamon, clove and sweet pepper, egg white and a bit of cream and sugar, and used this mixture to make empenadas. With the original dough pressed out into larger flatter circles, we filled the centers with the mixture and then folded the cookie in half and sealed the edges. I have yet to try the finished product.
I cannot tell you how much dough there was, because after filling over 5 trays, there was still enough dough left over to make a ton of sweet bread (pan dulce) which is one of my favorite things down here. You take the dough and add: Cinnamon, Clove and sweet pepper (a mixture which I think I may need to add to the collection) and then a TON of sugar, as well as a TON of cream. All of this was measured by eye, and mixed by hand in large plastic buckets. I mixed this one up, and was coverd up to my wrist with batter.
I left Limay today with a large bag of sweets!