BREAD RECIPES
Get a loaf of these recipes for different Mexican breads. With sweet and savoury breads, there's a recipe here for every occasion
Bread Recipes
Oaxacan Egg Yolk Bread
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Each state in Mexico has it's own artisanal bread, and in Oaxaca, they have Pan de Yema; which translates to egg bread. This bread uses more yolks than it does whole eggs.Ingredients
- 3 tsp active dry yeast
- 1kg plain flour
- 250ml water
- 250g sugar
- 250g butter, melted and cooled, plus extra for greasing
- 18 egg yolks
- 1 tbsp anise seeds
- To decorate
- 4 tbsp butter, melted and cooled
- Sesame seeds
Recipe
- Combine the yeast, 120g flour, 4 tbsp sugar, and the pulque in a bowl and mix well. Cover and let sit at room temperature for 1 hour.
- Put the remaining ingredients in a large bowl and add the yeast mixture. Bring the dough together in a bowl and then knead well for 3-4 minutes. Cover with clingfilm and refrigerate overnight.
- Line 2 baking sheets with parchment paper.
- Transfer the dough to a clean work surface and divide into 20 pieces. Shape each into a tight ball and place onto the baking sheets. Cover them with a clean dish towel and let rest for 3-4 hours, until doubled in size.
- Meanwhile, preheat the oven to 220°C.
- Brush the dough with melted butter, sprinkle with sesame seeds, and bake in the oven for 20 minutes.
- When you tap the bottom of one of the buns, it should sound hollow. If it doesn’t, return them to the oven to bake for another 5 minutes.
- Transfer to wire racks to cool completely before serving.
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