The sweet bread in Mexico is very popular, the inhabitants of our country love to eat a rich piece of bread at all hours of the day, and more if it is fresh warm bread. There are many types of Mexican sweet bread, such as cemites, bisquets, shells or cocoles …, but this time we want to talk about a variety of bread, it is about chilindrinas. These have a soft, spongy crumb and are decorated with a delicious scab of sugar balls, the combination of textures is spectacular! So if you want to learn to prepare this traditional Mexican bread, keep reading and do not miss the step by step to discover how to make sweet bread chilindrinas.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Media | 🤯 |
| Ingredients to make Mexican sweet bread or chilindrinas: |
| For the dough of the chilindrinas: 2 cups of flour (280 grams) ¼ cup (50 grams) 1 tablespoon of fresh yeast 2 tablespoons of butter 2 tablespoons of margarina 2 pieces of egg 1 teaspoon of salt 1 teaspoon of powdered milk ¼ cup of water (60 milliliters) | For coverage: ½ cup of flour (70 grams) 0.12 cup of sugar (24 grams) 1 tablespoon of butter 1 tablespoon vanilla dessert 1 tablespoon. necessary) para the sugar granulated: ¼ cup of sugar (50 grams) 1 tablespoon of flour 1 tablespoon of water para varnish: 1 piece of egg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Mexican sweet bread or chilindrinas:
1. To start preparing the dough of the chilindrinas, pour the flour into a bowl, make a hole in the center and place all the ingredients except the butter. Knead to mix well.
2. Add the butter, margarine and continue working the mixture until you get a malleable and soft dough.
3. Let the dough for chilindrinas rest for half an hour in a greased and covered bowl, or until it doubles its size.
Trick: Remember that fermentation time will depend on the temperature and humidity of the region in which you live. The more heat there is, the faster the yeast will ferment.
4. While the dough rests, prepare the coverage paste by placing all the ingredients in a bowl except water. Beat well and add water little by little until you get a malleable paste.
5. For sugar granulated, mix all ingredients well until you form a sandy paste. Be careful not to exceed the water, since the pasta should only be wet, not wet. Place on a plate and let stand near the oven on until it dries. Then, break the dry paste. This will help us decorate sweet bread chilindrins.
6. After the rest time, forms the chilindrinas taking the mass already led and dividing it into eight parts.
7. Bolea slightly each portion to form smooth and round bollitos.
8. Place the sugar paste on top of each bun, as if it were thick coverage, and flattened the edges of the mass coverage. This step can be done or not, since the two versions of Mexican sweet bread are accepted.
9. Beat the egg in a bowl and varnish the chilindrinas. Sprinkle the sugar granulated on the sugar paste and press slightly so that it does not fall. Remove the sugar that fell on the plate so that it does not burn in the oven later and let the buns stand for 30 more minutes, or until again double their size.
10. Bake the chilindrinas at 200 ° C for 10 minutes or until the bread is well cooked; If necessary, rotate the oven plate to brown even. Savor this delicious traditional Mexican sweet bread while it is still warm, and if you can accompany it with a rich champurrado or a good better pot coffee. And if you want to discover other options, do not miss this other Mexican dead bread recipe. We hope you enjoy these Mexican recipes and if during the process there is any questions or suggestion, please do not hesitate to write your comments.
