Pink Molletes

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).


1 dozen

Recipe from

Southern Living


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


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 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.

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.

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 mollletes on baking sheets on wire racks.

April 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note