I made this morning pastel merengue de limon. For the pastel: 1 1/4 cups milk
2 ¼ teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
¼ cup granulated sugar
1 teaspoon salt
4 ¼ cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl
PREPARATION
