Empanadas de piña
Sweet bread stuffed with a pineapple filling.
Equipment
- 1 large baking sheet
- 1 dough cutter
- 1 pastry brush
- 1 Rolling Pin
Ingredients
- 580 g bread flour King Arthur flour is my favorite
- 110 g granulated sugar
- 1 tsp baking powder
- 1 TBS instant dry yeast
- 1 1/3 cup water
- 1 egg
- 1/2 cup unsalted butter room temperature
- filling of choice
- milk for brushing
Instructions
- Warm water to 100 °F, add yeast and a big pinch of sugar. Mix and let it sit for 10 minutes. Combine flour, sugar and baking powder in mixing bowl. Set aside. Using dough hook attachment, add yeast, eggs and butter to flour mixture. Knead on medium speed for 6-8 minutes. It should be soft, but not sticky. Place dough on lightly floured working surface. Bring dough together. Divide dough into 12 equal pieces. Roll each piece into a ball. Cover and let them proof for 15 minutes. Preheat oven 375 °FWith rolling pin, roll dough into about a 5-inch oval. Place about 2 TBS of filling at top part of dough. Leave enough room around the edges to seal. Fold bottom part of dough over the filling, seal dough around the filling. Using palm, gently press down on dough. Place on parchment lined baking sheet. Brush with milk. Bake for 20 minutes.Let cool down before eating. Filling will be really hot.
Notes
You don’t have to brush with milk. You can use an egg wash and even sprinkle with sugar.
