Mexican Bisquetes

• toplam süre: 3 hours 11 minutes

Malzemeler

2 tsp instant yeast

6 Tbsp whole milk, room temp, plus 1 tsp

4 large eggs, cold

3 cups bread flour, plus more for dusting

⅓ cup sugar

2 tsp baking powder

¾ tsp salt

12 Tbsp cold unsalted butter, cut into ½-inch cubes

Yöntemler

In a liquid cup, sprinkle yeast over milk. Let stand for 10 mins. Whisk eggs; measure 2 Tbsp beaten egg into a small bowl, whisk in 1 tsp milk; set aside for egg wash.

Whisk yeast mix until dissolved. Add eggs and whisk until combined. In stand mixer with paddle attachment, mix flour, sugar, baking powder, salt on low until combined. Scatter in butter. Mix on med-low until butter is in bits no larger than ¼ inch. Mixer on low, gradually add egg-milk mix. Increase to med-low and mix until a wet, shaggy dough forms and no dry bits.

Scrape sides of bowl and gather dough in the center. Cover and fridge for 30-45 mins. Line a rimmed baking sheet with kitchen parchment.

Flour counter and turn chilled dough out. Gently knead until smooth; dust dough, counter and hands with flour as needed. Pat dough into ~6in square. Using floured rolling pin, roll to 8x14 with short end nearest you. Using a pastry brush, dust flour from the surface of dough.

Using a 2¾-3in round cutter dipped in flour, stamp out as many rounds as possible from dough. Place rounds on prepared baking sheet. Gather scraps and stamp out addtl rounds, as needed.

Using a smaller cutter, score a circle in each; do not cut through. Cover with towel and let rise at room temp 1 hr (Or cover your shaped bisquetes with plastic wrap sprayed with nonstick spray and leave in fridge overnight; bring to room temp an hour before morning baking) Preheat oven to 400°F with rack in middle.

Brush surface and sides of each round with egg wash. Bake until deep golden brown, ~12-15 mins. Cool on baking sheet on a wire rack for 10 mins, transfer to rack.

Yum.