One of my Puerto Rican friends suggested I try to make this bread, so I did some research. Traditionally the bread is made into snail-like swirls, but I had a new square pan I wanted to use..so, naturally, mine were square. The dough has enough butter and eggs in it to resemble brioche, but by nature of its Puerto Rican origins, I can't call this brioche.
Yield: 12 buns
Ingredients:
4 1/2 cups all purpose flour
2 1/4 Tsp instant yeast
1 cup milk
1 cup warm water
3/4 cup sugar
6 egg yolks
16 Tbsp butter, melted
Directions:
1) In a mixing bowl, add water and milk. Then add yeast, sugar, and 1 cup of the flour and stir. Set aside this mixture for 45-60 minutes.
2) Add the egg yolks to the mixture, and stir, blending very well. Continue to stir and add the rest of the flour one cup at a time.
3) Add 8 Tbsp melted butter and mix until butter is incorporated and dough is sticky. Cover and set aside until dough has doubled in bulk, about 1 hour.
4) Transfer dough to lightly floured work area. Divide dough into 12 pieces.
For swirls: Roll or pat each piece into a rough rectangle. Paint the top surface of rounds with remaining melted butter, and roll into a long rope. Form the rope into a coil, with the inner end tucked in. Place on a lightly greased cookie sheet.
For buns: flatten pieces into rounds. Paint top surface of rounds with remaining melted butter. Roll the rounds into balls and place in a lightly greased muffin/baking/cookie sheet.
5) Cover and let rolls rise until they have doubled in size.
6) Preheat oven to 375F and bake for about 12-15 minutes. Cool on cooling rack and dust with powdered sugar. NOTE: every oven cooks differently, so watch your buns after 10 minutes. The buttery dough should be a golden/deep brown when done, and should sound hollow when tapped on the underside.
NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
Ingredients:
4 1/2 cups all purpose flour
2 1/4 Tsp instant yeast
1 cup milk
1 cup warm water
3/4 cup sugar
6 egg yolks
16 Tbsp butter, melted
Directions:
1) In a mixing bowl, add water and milk. Then add yeast, sugar, and 1 cup of the flour and stir. Set aside this mixture for 45-60 minutes.
2) Add the egg yolks to the mixture, and stir, blending very well. Continue to stir and add the rest of the flour one cup at a time.
3) Add 8 Tbsp melted butter and mix until butter is incorporated and dough is sticky. Cover and set aside until dough has doubled in bulk, about 1 hour.
4) Transfer dough to lightly floured work area. Divide dough into 12 pieces.
For swirls: Roll or pat each piece into a rough rectangle. Paint the top surface of rounds with remaining melted butter, and roll into a long rope. Form the rope into a coil, with the inner end tucked in. Place on a lightly greased cookie sheet.
For buns: flatten pieces into rounds. Paint top surface of rounds with remaining melted butter. Roll the rounds into balls and place in a lightly greased muffin/baking/cookie sheet.
5) Cover and let rolls rise until they have doubled in size.
6) Preheat oven to 375F and bake for about 12-15 minutes. Cool on cooling rack and dust with powdered sugar. NOTE: every oven cooks differently, so watch your buns after 10 minutes. The buttery dough should be a golden/deep brown when done, and should sound hollow when tapped on the underside.
NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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