on taste i would give it a 4 on direction a 1 . i made this using the temperature they mentioned a they burned up on me. i tried it using a diffrent temp and they came out good. if your going to give a recipe you should make sure its correct. and also is it going to kill you if you post step by step how to make this recipe. do you let the dough rest first before you make the dough balls, also it does not mention you brush the tops of the dough balls with vegetable shortening to get the flour paste to stick.
- 1 (1/4-ounce) envelope active dry yeast
- 1 cup warm water (100º to 110º)
- 2/3 cup sugar, divided
- 5 cups bread flour
- 1/2 cup shortening, divided
- 2 large eggs
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 2 tablespoons cocoa
- Stir together yeast, 1 cup warm water, and 2 tablespoons sugar in a 2-cup liquid measuring cup; let stand 5 minutes.
- 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.
- Combine remaining 3 tablespons sugar, cocoa and all-purpose flour in a bowl, and cut in remaining 3 tablespoons shortening with a fork until blended to form a paste.
- Divide dough into 12 equal portions; shape into balls, and place on 2 lightly greased baking sheets (6 balls per baking sheet). Spread 2 teaspoons flour paste on top of each ball. Slightly flatten each ball using a dulce maker dipped in flour or a kaiser roll stamp dipped in flour. Cover dough with wax paper or plastic wrap.
- 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.
- Bake molletes at 425º for 8 to 10 minutes or until golden brown. Cool molletes on baking sheets on wire racks.
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