Roll a portion (about ½ cup) of the mixture into a ball (note: if the dough is too soft to handle, a small amount of flour may be added)
With the flat of your thumb, make a deep indentation in the ball.
Place 1 rounded teaspoon of the filling in the indentation.
Work the dough back around the filling, insuring that the filling is completely covered and centered in the, now elongated ball.
Beat the 2 remaining egg whites and the 2 whole eggs together until smooth.
Roll the caramiñolas in flower, dip in the beaten eggs, and roll in bread crumbs to coat completely (if desired, otherwise just dust lightly with flour).
Deep fry in hot oil (380 – 390°F), 2 or 3 at a time, until golden brown.