Honduran turrets (golden slices)

torrejas (breadsticks):
beat the 5 egg whites until stiff.
without stopping beating add the 5 flames. When this is well mixed, the 5 tablespoons of pinol are added and without stopping to beat one by one.
This mix looks like pancake mix or (fried).
Then the oil is preheated in a wave frying pan, 2 tablespoons of the mixture are poured but separated so that small buns are formed when this is half golden, it is turned over when the bread is like a pancake, it is removed and introduced into the liter of water boiling, so that the oil votes, then it is removed and drained in a strainer then placed on a blanket and pressed with it to remove the water that has been absorbed.
then it is introduced into the previously prepared honey.
Cook for about 20 or 30 minutes, let it cool, and put it in the refrigerator.
pinol: roasted corn and roasted cocoa, then ground with cinnamon (until it is the consistency of powder).


tips
If the honey is too thick, add 1/2 or 1 cup of water before adding the fried buns.
the honey is strained when it has boiled to avoid the cinnamon sticks and the cloves.
the fried buns are poured into boiling water to make them softer, but they can be done on the comal. (grilled)
This is served cold and is a typical Honduran Easter dessert.