June 4, 2020 - 7:33am
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.
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The additions you made sound really good.
I’m not familiar with those buns but they sound great. Is the topping crunchy/crispy? Nice bake.
Benny
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.
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...
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.