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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Among the most popular sweet breads, molletes get their characteristic scalloped design from a tool caled a dulce marker (see Cook's Notes, page 97, for ordering information). Ingredients:
1 (1/4-ounce) envelope active dry yeast |
1 cup warm water (100º to 110º) |
2/3 cup sugar |
5 cups bread flour |
1/2 cup shortening |
2 large eggs |
1/4 teaspoon salt |
1/3 cup all-purpose flour |
3 drops red liquid food coloring |
Directions:
1. Stir together yeast, 1 cup warm water, and 2 tablespoons sugar in a 2-cup liquid measuring cup; let stand 5 minutes.
2. Stir together 6 tablespoons sugar, bread flour, 1/3 cup shortening, eggs, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture to flour mixture,and beat at medium speed with mixer, using dough hook attachment, 6 minutes.
3. Combine remaining 3 tablespoons sugar, food coloring, and all-purpose flour in a bowl, and cut in remaining 3 tablespoons shortening with a fork until blended to form a paste.
4. Divide dough into 12 equal portions; shape into balls, and place on 2 lightly greased baking seets (6 balls per baking sheet). Spread 2 teaspoons flour paste on top of each ball. Slightly flatten each ball using a dulce marker dipped in flour or a kaiser roll stamp dipped in flour. Cover dough with wax paper or plastic wrap.
5. Preheat oven to 170º to 200º; turn off oven, leaving oven door open 1 minute. Place dough, covered, in oven; let rise, with oven door closed, 2 hours and 10 minutes or until doubled in bulk. Remove dough, and preheat oven to 425º.
6. Bake molletes at 425º for 8 to 10 minutes or until golden brown. Cool mollletes on baking sheets on wire racks.
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