Red Molletes

Among the most popular sweet breads, molletes get their characteristic scalloped desing from a tool called a dulce marker.


1 dozen

Recipe from

Southern Living


1 (1/4-ounce) envelope active dry yeast
1 cup warm water
1/3 cup sugar
5 cups bread flour
1/2 cup shortening
2 large eggs
1/4 teaspoon salt
1/3 cup all-purpose flour
6 drops red liquid food coloring


Stir together yeast, 1 cup warm water, and 2 tablespoons sugar in a 2-cup liquid measring 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 mintues.

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 sheets (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 hour and 10 minutes or until doubled in bulk. Remove dough, and preheat oven to 425º.

Bake molletes at 425º for 8 to 10 minues or until golden brown. Cool molletes on baking sheets on wire racks.


April 2002
My Notes

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

Add Note