From my previous post: Who remembers these flaky buns, and what are the names of the sandwiches shown above, when filled with shredded chicken and mole (left) and ham and cheese (right)? In Central Mexico, and especially in Mexico City, these old-fashioned buns may still be found at panaderías (bakeries). They are generically known as hojaldras (layered), usually called the same when filled with cooked shredded chicken and red mole, and known as Marinaswhen filled with slices of ham and cheese.
Flaky Buns –Hojaldras
Printable recipe: Flaky Buns – Hojaldras
Ingredients (for approx. 16 buns)
3 ¼ cups flour, plus more for dusting
2 tbsp sugar
1 tsp salt
¾ cup warm water, as needed
1 tbsp instant yeast
2 eggs
¾ cup butter
For hojaldra sandwiches: shredded cooked chicken and red mole (homemade, or from jar)
For Marinas: sliced cooked ham, sliced cheddar or processed cheese
Place three cups of flour in a large mixing bowl; open a well in the centre, then sprinkle salt around the edge (photo below, left). Add half a cup of warm water to the well, then add sugar, and mix to dissolve (photo below, centre). Sprinkle instant yeast on top (photo below, right):
Mix lightly without disturbing the flour, and allow to rest, it should start bubbling almost right away (photo below, left). After five to ten minutes, the mix in the centre of the bowl should have expanded, and created lots of bubbling (photo below, right):
This means the yeast was awakened from its dry state stupor, and may be used with confidence.
Beat eggs in a small bowl, then add to the centre (photo below, left). Mix, then slowly incorporate flour with hands, a spatula, or both (photo below, right):
Add a quarter of a cup of butter cut into chunks (photo below, left); knead into the flour mix. If the mix is too dry, add a little warm water at the time, up to a quarter of a cup (photo below, right):
Once dough is sticky and stays together, Transfer to a working surface (photo below, left). Knead with hands for about eight minutes, until the dough becomes manageable, is not sticking, and becomes very elastic (photo below, centre). Fold dough into a ball, place back in the bowl, with seam facing down, and cover with a clean towel (photo below, right):
Allow to rest.
Meanwhile, mix a quarter of a cup of flour and a quarter of a cup of butter in a small bowl (photo below, left). Continue mixing until they form a smooth paste (photo below, right):
Reserve.
Prepare two baking sheets lined with parchment paper.
After forty five minutes to one hour, check dough, it should have risen to about double its original size:
Transfer dough to a working surface, slightly dusted with flour; press dough down and fold, to form a block:
Use a rolling pin to form into a rectangle, approximately 9×16 inches (23×40 cm):
Spread reserved paste on top:
Starting along the long edge, gently lift and pull dough, folding over the paste:
Continue folding over all the way to the other long end, to form a long, tight spiralled log (shown folded in half, photo below, left). Divide into 50g-pieces, approximately 1.5in (4 cm) in length (photo below, right):
Working with one piece at a time, mould with fingers to flatten, and fold edges towards centre (photo below, left). With the seam facing back, squeeze piece between thumb and index finger, to smooth the surface (photo below, right):
Pinch the back to form a ball (photo below, left). Place on working surface, seam facing down; cup hand on top, and roll to smooth the ball (photo below, right):
Place on prepared baking sheet, and repeat with each piece of dough:
Warm up the last quarter cup of butter, to soften. Dab a little on top of each ball of dough, spreading all over the top with fingers, and pressing down the edges (photo below, left). Continue patting around the edge until very flat (photo below, right):
Repeat with all the balls, so they look like rimmed hats (photo below, left). Allow to rest for about thirty minutes; the dough will rise and the pieces will look like round buns (photo below, right):
Pre-heat oven to 350ºF (180º C).
Place trays on oven shelves, off-centre for a more uniform heat distribution; the buns will continue to rise as they bake (photo below, left). Bake for about twenty minutes, switching trays halfway, from bottom to top shelves, and rotating so the front edge faces back. Remove from oven when golden brown (photo below, right):
The buns are crispy and golden brown outside, with a characteristic texture on the surface, from the soft butter and the pressing with fingers:
The bun bounces back when squished, and in cross section, the crumb looks porous, well risen from the yeast, and layers may be identified, from the step of rolling with extra butter:
To prepare sandwiches, slice bun horizontally in half:
For Hojaldras, fill with cooked shredded chicken and mole:
These mole hojaldras were another classic food to offer at birthday parties; even pugnacious kids would sheepishly wait for their yummy sandwich, after burning their energy during games and sometimes a piñata. Nowadays, pizza and hotdogs seem to have taken over completely.
For Marinas, use slices of cooked ham, and cheddar or processed cheese as filling:
Which one would you like to try?They are both delicious!
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I am bringing my recipe toFull Plate Thursday #675withMiz Helen @ Miz Helen’s Country Cottage.
I am also sharing my post atThursday Favourite Things #641, withBev @ Eclectic Red Barn,Pam @ An Artful Mom,Katherine @ Katherine’s Corner,Amber @ Follow the Yellow Brick Home, andLinda @ Crafts a la Mode.
I am joiningFiesta Friday #517 withAngie @ Fiesta Friday, this week co-hosting with Pauline @ Beautiful Voyager.
I am sharing my recipe at What’s for Dinner? Sunday Link-Up #453withHelen @ The Lazy Gastronome.
