Mix and add water gradually. Add enough water to form a smooth and homogeneous dough.
Divide the dough into 12 pieces and form balls with them.
Place the balls of dough on a tray lined with parchment paper, cover them, and put the tray in the fridge for 4 hours.
Remove the dough from the refrigerator and, using your hands, stretch it finely to form the prestiños. They must be round and about 6 inches in diameter. You can moisten your hands with ice water to help stretch the dough.
Heat vegetable oil in a pan.
Deep fry the prestiños over medium heat on both sides. The dough should form small blisters and get a slightly golden color.
Drain on paper towels.
In a saucepan, add the water, tapa de dulce and salt.
Cook over medium heat until the tapa de dulce has completely melted and has formed a syrup.
Serve the prestiños with the syrup drizzled on top.