Once the milk is just lukewarm, pour it into a separate bowl. Add the sugar and mix with a spoon.

Add the yeast and mix again. Then add half of the flour and the salt, and mix with a spoon.

After mixing, add the remaining flour and start mixing with your hands to fully combine all the ingredients.

Knead the dough for about 5 minutes. If the dough is too sticky, add a little more flour as needed, but don’t add too much—the dough should be soft and slightly sticky.

Place the dough in a bowl and let it rest for about 1 hour, or until it doubles in size.

Divide the dough into two parts. Roll out one part to a medium-thin sheet (not too thick), depending on the size you want, since the vigilantes will double in size as they rise. Cut the dough into squares.

Cut each square diagonally to make two triangles from each square.

Take the triangles and shape them into vigilantes as shown in the images.

Place the shaped vigilantes seam-side down on greased baking sheets, spaced slightly apart so they can rise and touch each other as they bake. Brush with egg and let them rest in a warm place for about 45 minutes, or until doubled in size. I usually cover them and place them on top of a warm oven.

Once risen, bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, until golden. When you take them out, brush with syrup and sprinkle with sugar. It’s important to brush them while the vigilantes are hot and the syrup is cold, or vice versa—this helps balance the temperature.

Enjoy your delicious and fluffy vigilantes! 💖

San Juan C3, V16 💖