The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panquemao (burned bread)

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Abelbreadgallery's picture
Abelbreadgallery

Panquemao (burned bread)

Panquemao (burned bread) is a kind of brioche dough, with less fat. It's a typical pastry preparation in the Easter time in the region of Valencia (Spain), but you can buy it almost anytime of the year in confectionery stores.

It contains less eggs than a regular brioche, and olive oil instead of butter (or you can mix 50% butter and 50% olive oil). Orange zest and orange flour water as aromatics. This is home-made.

Abel Sierra, Barcelona.

 

CAphyl's picture
CAphyl

Abel:  Can you post the recipe? I like that it is lower fat.  Thanks for sharing.  Phyllis

Abelbreadgallery's picture
Abelbreadgallery

Yes, CAphyl.

This is 500 gr bread flour, 2 large eggs, 130 ml water or milk, 100 ml olive oil, 100 gr sugar, 20 gr honey, 7 gr salt, lemon or orange zest, orange flower water (some drops), and yeast (about 5 gr of instant yeast). One beaten egg and more sugar for garnishing.

I suggest you to make a solid preferment some hours before with some of the flour, some of the water or milk and a pinch of yeast (we call this sponge). For example, 100 gr of flour, 65 ml of milk and a pinch of yeast.

Mix and knead the rest of the ingredients, shape a ball and let it rest at room temperature until triplicates its size. Divide in small pieces and shape round balls. You can make the final proof at room temperature, until doubles its size, or you can make the final proof overnight into the fridge. In this case, I suggest you to let it ferment one hour at room temperature, then into the fridge all night long, and then let it temper one hour before baking.

Before baking, paint with beaten egg and dust sugar. Bake it at 180C, until it gets good colour.

Have a nice day. Abel Sierra, Barcelona.

CAphyl's picture
CAphyl

Abel:  I will have to try it.  Barcelona is one of our favorite cities in the world.  I am sure it is beautiful there today.  We are in southern California and it is pretty nice out there right now. Thanks again for the recipe.  Best,  Phyllis

Abelbreadgallery's picture
Abelbreadgallery

Goodnight!

madmoravian's picture
madmoravian

I'm not getting any rise with this recipe, I'm not sure why.  It took about 36 hours for the dough to double each of the times I've tried it.  I know my yeast is good, as I made cinnamon rolls and croissants at the same time and they rose nicely.

I've tried this without the sponge.  That difference might be what I try next