Thursday, February 11, 2016

'Pan de leche' Spanish Sweetbread Recipe

Tonight I am going to make this bread again for dinner. It's a spectacular dinner if you accompany it with paté, a little tomato, cheese, cold cuts....


One packet of baking powder (15gr.)
175 ml. of whole milk (at room temperature)
10 gr. maple syrup or honey
250 gr. flour
5 gr. salt
15 gr. melted butter

  • In a bowl, mix together the milk and maple syrup (or honey). In a separate bowl, combine the flour, baking powder and salt. Mix the ingredients of the two bowls together by hand. Once the dough is sticky, add the butter. Knead the dough with a bit of olive oil approximately 12 times. Let it sit in a greased bowl covered with cling film. Let it sit 15 minutes in a warm and dry area. Knead the dough 12 more times and let it sit for another 15 minutes. Repeat twice more and after the second time let the dough sit for at least 30 minutes.
  • Divide the dough into two equal parts.  Using your hands roll each half and twist them around each other on top of a piece of baking (wax) paper. Brush the tops with milk and then add the poppy seeds to decorate. Let it sit until it doubles in size. Cover. 
  • In the meantime, preheat the oven to 410ºF with an oven-proof dish filled with water inside. When it reaches the right temperature and the dough has doubled, bake it in the oven for 15 minutes, then lower the temperature to 350ºF and bake for 25 minutes more. 
Buen provecho!

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