Molletes Dulces
Molletes Dulces is a Mexican sweet bread that was inspired by the bread, Molletes Andaluces. The Molletes Andaluces come from Andalusia, Spain. They have a rich history and are a staple to Spain, even today. Mollete means “soft bread roll”. They are typically topped with olive oil, local vegetables and meats.
The molletes also gained inspiration from the Moors between the years 711-1492. The Moors improved Spain’s wheat production, irrigation, agricultural and bread-making techniques. After the reconquest of the Moorish rule, Andalusia remained an important hub for wheat. The bread part of their diet. It was easy to make and very versatile.
Molletes are also culturally important in Andalusia, Spain. Most of the bakers still make them by hand to preserve the technique so that it can be passed down generation to generation. They are good for soaking up oils, soups and any other sauce.
Molletes Andaluces are a product of centuries of culinary traditions. So it’s no surprise that they Spaniards brought it with them on the way to Mexico. It was introduced and integrated into Mexican culture, eaten in the same manner with local ingredients. Along with that, the molletes took a sweet, dessert-like form.
Molletes Dulces were introduced. The same soft bread roll, different toppings. Butter is spread along the face of a bread slice, a good amount of butter. Remember how I said that this bread is good for soaking up oils and sauces? Well, it’s good for soaking up butter too. Sugar is dusted on top; you can even do a cinnamon and sugar mixture. Some people even add sweetened condensed milk. It’s like a breakfast or mid day dessert. Goes great with a cup of coffee.
Molletes Dulces are literally just bread, sugar and cinnamon. It is soft in the center and crispy on top. I love that combination. Sometimes the simplest recipes are the best.
Molletes Dulces
Equipment
- 1 stand mixer optional, can be done by hand
- 1 kitchen thermometer to check temperature of water
- 1 kitchen scale to provide accurate measurements
- 1 pastry cutter
- 1 Rolling Pin
- parchment paper or silicone liner
- 2 baking sheets or 1 large one
Ingredients
- 520 g all purpose flour 3 1/2 Cups
- 1/2 tsp salt
- 1 TBS granulated sugar
- 1 TBS active dry yeast
- 1 1/4 Cup water
- 1/4 Cup olive oil
- extra granulated sugar for dusting
- cinnamon for dusting optional
- soft butter for spreading
Instructions
- In a mixer bowl combine flour, salt and sugar. Whisk ingredients together and set aside.
- Activate the yeast: warm up water to 100℉-110℉ and add yeast. Stir and set aside for 10 minutes. The yeast should be frothy.
- Use dough hook attachment for mixer and set on low speed. Add the yeast mixture and the oil. One the ingredients are combined, knead for 10 minutes on low speed.
- The dough should be soft and elastic when you pull on it. Form dough into a ball and place in an oiled bowl. Using oil from bowl, spread oil on the top of the dough as well. Cover with plastic cling wrap and a towel. Set in a warm place to rise for about 1-1 1/2 hours. It should double in size.
- Separate dough into 6 equal pieces. Using your hands and fingers, stretch and form the dough into a square. Roll each square to about 5-inches x 5-inches. Starting at the bottom, roll dough up until you reach the end. Put seam side down and shape the ends. Continue with other pieces.
- Place each piece on a parchment lined baking sheet. Gently press down on the dough. Cover dough with a loose kitchen towel and let rest for 30 minutes.
- While resting, preheat oven to 430℉.
- The dough should have puffed up a little. Now, you dust the pieces with flour. You can also puncture holes in the dough down the center, but that is optional.
- I baked bread with and without the hole punctures, the ones with the holes got a little bit puffier.
- Bake the bread for 10 minutes. The bread should be pale and lightly golden.
- Let the bread cool down a little and cut lengthwise. Generously spread soft butter, sugar and cinnamon on top. Bake for an additional 10 minutes. The edges should be golden brown and crispy. Let them cool a bit before eating. Enjoy!
Video
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