Archive for March 21, 2008
Dulce de coco bread (¿pan de dulce de coco?)***
3 cup flour
1/2 cup semolina flour *
1 tsp salt
1/4 cup sugar
1 1/2 tsp yeast
3/4 cup warm water
3 tbsp olive oil (or melted butter/organic shortening)
3/4 – 1 cup** dulce de coco (or any caramel sauce/dulce de leche)
1/2 – 3/4 cup** chopped pecans (or any nut)
*I always add a tablespoon or two of semolina flour to regular flour when making bread instead of using special bread flour for extra gluten. I ran out of regular flour when I was making this and ended up using a half cup of semolina, resulting in a more elastic and yellow dough. It’s a good ingredient to have around for bread making and polenta (mixed in for a smoother texture).
**Adjust it accordingly to your preferences.
*** I never took Spanish in high school, hence the question marks.
This is after the first rising.
Mix together flour, semolina (or just more flour if you don’t have it), salt, sugar, and yeast. Beat eggs, water and oil together and mix into the dry ingredients. Work the dough together for about 10-15mins (mixing or kneading); it may need extra flour if it’s too wet or water if it’s too dry. The dough will be become smoother but still a little sticky. Loosely cover and set aside somewhere warm till it has doubled it size.
If you haven’t made the dulce de coco beforehand this would be the time to do it. In whatever pan you want to bake in (make sure it’s somewhat deep, you’ll need room for it to rise), pour in the caramel and nuts.
After the dough has risen, break off pieces about the size of small baseballs; roll them in the caramel and arrange them in the pan. Set aside in a warm place till they doubled in size again. In a preheated oven at 375º, bake for 25mins. After a short cooling, you can flip them out easily.
They taste best when warm, pulls apart easily too.
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