Mexican Puros are cigar-shaped rolls with a delightfully sweet surprise inside
Freshly made puros are part of the sweetbread family and, with their cousins, are known collectively as pan dulce. These offer a sweet treat because of the filling - in this recipe, we're using sugar-free raspberry jam. The rolls themselves have a touch of molasses and a pinch of sugar.
1 Tablespoon molasses
1 Tablespoon active
2 cups whole wheat
In a large bowl, combine molasses, brown sugar, shortening, and salt. Scald milk and pour into bowl. Heat ¾ cup water and add to mixture. Let stand for a few minutes.
To the ¼ cup warm water, add yeast and sugar. Let stand.
Add whole wheat flour to the milk and shortening mixture. Pour in slowly and beat. Continue beating and add the yeast and 1 whole egg. Add a little all-purpose flour and continue beating until you have a stiff dough.
Turn out onto floured surface and knead for at least 10 minutes. Dough should become elastic. Add flour as necessary. Grease a separate bowl and add dough. Cover and let sit in a warm, draft-free spot until doubled in size (at least one hour).
Cover two baking sheets with aluminum foil and coat with cooking spray.
Turn out the dough and punch it down. Knead 5-7 times, then divide into 3 sections. Work on one section at a time and leave the others covered. Divide the new section into 7 additional pieces. Roll out each piece on a floured board. You want to make ovals that are approximately 3 ½ inches by 6 inches in size.
Add a small amount of raspberry jam along the longest side, off-center and short of the ends. Roll and place seam-side down on the baking sheet. When done, cover the rolls with a light towel and let sit for about an hour. They should double again in size.
Brush the rolls with the egg and water wash and sprinkle sesame seeds on top if desired.
Place trays in a
preheated 350-degree oven and bake for approximately 20 minutes.
Pittsburg, TX 75686
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