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2½ tablespoons active dry yeast
½ cup warm water
½ teaspoon sugar
3 lbs. flour
½ cup malt
½ cup vegetable oil
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 (12-oz.) can evaporated milk
2 tablespoons sugar plus more for sprinkling
½ teaspoon salt
1 1/3 cups water at room temperature
½ cup honey
1. In a small bowl, mix the yeast with the warm water, and then add ½ teaspoon of sugar. Leave the mixture to sit for 15 minutes.
2. In a large bowl, combine the flour, malt, vegetable oil, spices, vanilla, milk, 2 tablespoons of sugar, salt and water. Add the yeast mixture and stir to combine. Turn the dough out onto a lightly-floured surface. Knead until you achieve a workable dough that no longer sticks to your hands, about 15 minutes. Cover dough with plastic wrap, and let it rest for 15 minutes. Lightly knead the dough once again.
3. Divide the dough in two, and cover with plastic wrap. Let it rest for 15 more minutes. Take pieces of dough and shape them into rounds. Place them on a greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled in volume, approximately 40 minutes.
4. Bake in a preheated 350ºF oven for 25 minutes. Remove from oven, and brush with honey and sprinkle with sugar.
5. Let cool and serve.
Recipe contributed by Yeneysi Ardiles
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