Calvos/Pelones (Baldies)
Equipment
- 1 large baking sheet
- parchment paper
- 1 stand mixer optional
- 1 whisk
- 1 pastry brush
Ingredients
Dough
- 315 g All purpose flour 2 cups
- 60 g granulated sugar 1/4 cup
- 1 TBS yeast
- 2 pinches salt
- 4 TBS unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 TBS lemon extract
Icing
- 120 g Powdered sugar 1 cup
- 2-3 TBS milk
- 1 TBS lemon extract
Topping
- sweetened coconut
Instructions
Dough
- In a mixer bowl combine: flour, sugar, yeast and salt. Incorporate the dry ingredients by mixing with a whisk. Use dough hook attachment to combine wet ingredients to the dry ingredients.Gradually add milk, eggs, butter and vanilla. Knead the dough 8-10 minutes. The dough should be soft and stretchy. Form the dough into a ball, place into a lightly oiled bowl and cover with a towel. Let it proof in a warm area for 45 minutes-1 hour. Dough should double in size. Press air bubbles out of dough. Separate the dough into 12 equal pieces. Roll each dough piece into balls and set them on a parchment lined baking sheet and proof for 45 minutes. Top each piece with room temperature butter. Bake at 350F for 12-15 minutes. (Read notes for baking time suggestions). The bread should have a golden top.While the bread is cooling down, make the icing. Icing:Combine milk, powdered sugar and extract and whisk together. You should get a a thick, smooth icing. Add icing to the top of bread by dipping it in the icing or brushing it on with a pastry brush. Immediately add coconut around the sides of the bread. Let the bread sit for a few minutes so that the icing can settle and thicken.