In my previous post, I mentioned that I have been creating a breads cookbook, just for myself; a way of getting together all my bread recipes. As I was collecting all the recipes I had made to date under the chapter for Guatemalan Breads, I started looking around the internet once again and found some more to try. The recipes I am posting here are, in the main, from a YouTube video by Recetas y Pasteles Lili. The whole video is in Spanish, and it is long, but very thorough. My recipe has minimal changes, and less steps, plus, it's in English, but my gratitude to "Lili" for the recipes and instructions.
Gusanitos, Gallinitas and Besitos, Guatemalan Breads |
Since they are all made from the same dough(s), once the dough is made and ready, they simply need to be shaped. There is an interesting little trick to forming each of them, and only for the Besitos did I change the method, as Lili's method seemed cumbersome. These breads are just delightful with a cup of coffee, be it for breakfast or afternoon snack. Once trying out the methods they do become very easy. I hope you'll give them a try.
Pan Dulce (Gallinitas, Besitos and Gusanitos)
Makes 18 sweet rolls
MAKE THE DOUGH: Place all ingredients for “dough” except the water into a heavy duty stand mixer or into a large bowl if mixing by hand. Run the mixer with paddle until the lard had dispersed well. Add in most (not all) of the water and begin mixing with the dough hook, or by hand. The dough should be very soft, but not so soft it cannot be handled. Add the remaining water if needed, to achieve this soft consistency. Knead the dough for 5 to 8 minutes, then allow it to rest for 20 to 25 minutes.
Turn the dough out onto a greased surface and divide the dough into 3 equal portions, by weight. Each portion will make 6 rolls. Set two portions aside, covered. Divide the last portion of dough into 6 equal pieces by weight.
To make “GALLINITAS:” Make each of the 6 pieces of dough into a log about 6 to 7-inches long. Take one of the balls of sugar paste and equally divide the ball into 6 pieces. Take one of these pieces of the sugar paste almost, but not quite, as big as the piece of dough and roll it into a similar length log. Set the sugar paste log on top of the dough log. Flatten the two pieces together, to a width of about 1.5 inches. No need to lengthen the log. Now, using a small knife or a metal bench scraper, slice through the stack, from the center to the wide edge, repeating these cuts about every quarter-inch.
From one short end, begin to roll up this piece, until you come to the end of the length. The bread is formed sideways, so turn the dough so the floppy ends are now the top and set on a parchment lined baking sheet. Repeat this process for the remaining five pieces of the dough, setting them well-spaced, on a parchment lined baking sheet.
Gallinitas, or Little Hens |
To make “BESITOS:” Take the second portion of the dough and further divide it into 6 equal pieces by weight. Roll each piece into a ball and flatten the ball with hands to about 3½ to 4-inches in diameter. Take the second of the balls of sugar paste, further divide this ball into 6 equal pieces. Take one small ball of the sugar paste and set it in the center of the dough circle, photo 1. Bring the dough up and around the sugar paste to completely encase it, pinching the ends so they stay closed. Turn the ball over so the seam is on the bottom, photo 2, and set this onto a parchment lined baking sheet. With clean scissors, snip across the top of the ball, photo 3. Now snip the top in the opposite direction, across the first cut, photo 4, and forming an “X in the dough, having cut through so the sugar paste is exposed, photo 5. Repeat this process with the remaining 5 balls of dough from this group, setting them well apart onto the parchment-lined baking sheet. Brush the tops with egg wash, avoiding the open, cut surfaces.
Besitos, or Little Kisses |
Preheat oven to 350°F. Bake all the breads for 15 minutes, then rotate the pan 180 degrees and bake for 10 minutes more, for a total of 25 minutes. If breads are on separate pans, bake one tray at a time.
Gusanitos or Little Worms |
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
I have never made any kind of bread. Now, IN my golden years, I figure I'll give it a try. You make it look, and sound so easy. Thank you for the recipe on pan dulce. I grownup In Guatemala, and enjoyed this delicious breads, every day, after school. Thank you!
ReplyDeleteHi Chris--Thank you for the awesome directions and recipe. I am a very novice baker, but the Besitos and Gusanitos I made turned out great! I baked them in my solar oven. I too have spent a fair amount of time in Guatemala and I look forward to trying more of your recipes. Cheers, Jill
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