Tequeños Venezolanos

In a stand mixer bowl, combine the water, sugar, eggs, margarine, and salt. If using yeast, add it now.

Gradually add half of the all-purpose flour while mixing. Continue adding the remaining flour and mix until a dough forms.

Knead the dough for about 5-7 minutes until it is smooth, soft, and no longer sticky. If kneading by hand, this will take longer.

Shape the dough into a ball, wrap it in plastic wrap to prevent it from drying out, and let it rest in the refrigerator for 20 minutes.

Remove the dough from the refrigerator. Divide it in half, keeping one half covered while you work with the other. Roll out the dough on a lightly floured surface to about 2mm thickness.

Cut the dough into strips. You can cut them thin or wide, depending on your preference. The video shows both options. For thin strips, cut them about 1 cm wide. For wider strips, cut them about 2 cm wide.

Take a strip of dough and a piece of white cheese. Wrap the dough around the cheese, overlapping slightly to seal. Apply a little pressure to ensure it sticks. Trim any excess dough and seal the end with a drop of water if needed.

Gently roll the wrapped cheese between your hands to seal it completely and give it a uniform shape. Repeat with the remaining cheese and dough strips.

Place the shaped tequeños on a tray, cover them with a cloth to prevent drying, and let them rest for a few minutes.

Heat a generous amount of vegetable oil in a deep pot or deep fryer to 170-180°C (340-350°F). If you don't have a thermometer, test the oil by dropping a small piece of dough; it should sizzle immediately.

Carefully add the tequeños to the hot oil, frying them in batches to avoid overcrowding the pot and lowering the oil temperature. Fry for about 3-5 minutes, or until golden brown and crispy.

Remove the fried tequeños with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.