1 dozen

Among the most popular sweet breads, molletes get their characteristic scalloped design from a tool called a dulce marker (see "Cook's Notes," Page 97, for ordering information).

How to Make It

Step 1

Stir together yeast, 1 cup warm water, and 2 tablespoons sugar in a 2-cup liquid measuring cup; let stand 5 minutes

Step 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.

Step 3

Combine remaining 3 tablespoons sugar, food coloring and all-purpose flour in a bowl, and cut in remaining 3 tablespons shortening with a fork until blended to form a paste.

Step 4

Divide dough into 12 equals 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 plaxtic wrap.

Step 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.

Step 6

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

You May Like

Ratings & Reviews