Honduran Semitas
A lightly sweet bread covered in a crunchy sugar cookie-esque topping just perfect with a cup of coffee.
Ingredients
Sweet Bread Layer
- 480 grams all purpose flour, sifted
- 60 grams whole milk
- 60 grams water
- 2 large eggs
- 7 tablespoons butter, cubed, room temperature
- 6 grams salt
- 100 grams granulated sugar
- 1/4 ounce rapid rise yeast
- 5 grams vanilla extract
Crunchy Cookie Topping
- 145 grams all purpose flour, sifted
- 3/4 cup shortening, room temperature
- 145 grams confectioners sugar
Instructions
Sweet Bread Layer
- In the bowl of a stand mixer, combine the sifted flour, salt, yeast, milk, water, eggs and vanilla extract
- Mix with a dough hook on low speed until the dough begins to come together
- Increase the speed to medium and add the granulated sugar, 1 tablespoon at a time, until it is all fully incorporated
- Add the butter, several cubes at a time, until the butter is all fully incorporated
- Mix on medium speed until the dough is smooth and elastic to the touch
- Transfer the dough into a large oiled bowl, cover with plastic wrap and allow to rest in a warm place for 60-90 minutes or until it has doubled in size
Crunchy Cookie Topping
- While the dough is rising, place the topping ingredients into the bowl of a stand mixer and mix using the paddle attachment on medium low speed until it resembles a thick sugar cookie dough
- Form 1 1/2 tablespoon balls and gently press and roll between sheets of parchment paper into a 4-5" disk and set aside
Assembly
- Once the dough has doubled in size, transfer onto a floured surface and divide into equal parts (approximately 10 large, 13 medium or 16 small)
- Form each piece into a ball by turning the sides under several times and then place them onto a parchment lined baking sheet. Press them down softly into a disk shape, but don't flatten too much
- Cover each dough ball with a rolled out sheet of your crunchy cookie topping and trim the excess with a sharp knife
- Gently score the tops of each semita with a sharp knife being careful not to cut all the way through the cookie dough topping
- Cover lightly with a kitchen towel and allow to rise in a warm place for 90-120 minutes or until each semita has doubled in size
- Preheat oven to 350 degrees
- Bake each sheet on the middle rack for about 14 minutes or until the bottom of the semitas have turned slightly golden brown
- Allow to cool on a cooling rack
- Store in an airtight container