The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Semitas de Yema

ifs201's picture
ifs201

Sourdough Semitas de Yema

Recipe from Artisan Bryan. Warning - this recipe makes an epic amount! I got 17 120-gram buns. 

I added orange zest to the dough and cinnamon to the topping. I would definitely recommend adding orange zest to the dough as it really added a nice element. 

The recipe is a bit strange in that it instructs you to just squeeze all of the main dough ingredients until they come together. I really feel I should have kneaded the dough very well as is usually instructed in brioche style doughs, but they taste very nice. 

 

 

Comments

Edo Bread's picture
Edo Bread

The additions you made sound really good.

Benito's picture
Benito

I’m not familiar with those buns but they sound great.  Is the topping crunchy/crispy?  Nice bake.

Benny

ifs201's picture
ifs201

I wasn't that familiar either, although I'd seen this type of bread before at Mexican bakeries. It's a dense brioche with a fairly hard topping. The topping was coconut oil, flour, and sugar.

Mrslaurahill's picture
Mrslaurahill

What was your dough like?.. mine are supposed to be rising now before the bake and from step 1 I felt like something was off.. dough reminds me more of a sugar cookie than a bread dough... 

ifs201's picture
ifs201

Did definitely seem more like cookie dough than regular bread dough. I got very nervous because the instructions never said to knead the dough, but when I saw YouTube videos people appeared to do a good bit of kneading! I ended up kneading a bit before putting in the fridge overnight.