Sweet Spanish Bread
Day 7: Saturday. For your final task, we're going to get a little bit cultural with this recipe for sweet Spanish bread which has been shared with us by Maria from Feisty Tapas. Medias noches (half moons) are often filled with ham and cheese or chorizo, whereas the bollos suizos have a sugary topping and are a classic of Spanish confiterías. Sounds like a perfect Saturday lunch treat to us!
Maria is a Spaniard living in the UK who has grown up having a thermo mixer in her home (bought way back in 1981!) She is the founder of the Thermomix Owners UK group. She describes herself as a 'clumsy cook' but her recipes are truly inspired and delicious. She has contributed to The Celebrations Issue.
Recipe Tester Feedback: "The Bollos Suizos tasted lovely and had a really nice soft, donut type texture to them. We used leftover Christmas ham to make some Medias Noches and they tasted great and made for a nice breakfast/brunch!" - Christina
Contains: Gluten / Dairy / Egg
Total Preparation Time 3-3.5 hours
Makes 12 suizos and 10 medias noches but you can make all of one type or the other
Can be frozen
- milk - 170g
- sugar - 75g
- butter - 120g, unsalted
- yeast - 40g, fresh, crumbled, see Note
- eggs - 3 large
- bakers flour - 550g, or strong white flour
- sea salt - 1 tsp
- egg - 1, large
- Add milk (170g), sugar (75g) and butter (120g) to the bowl. Program 3 minutes / 37C / Speed 4.
- Crumble the fresh yeast (40g) into the bowl and add the eggs (3). Program 3 minutes / 37C / Speed 2.
- Add flour (550g) and salt (1 tsp) to the bowl. Take 6 seconds to get to Speed 6, then continue Speed 6 / 10 seconds.
- Knead with the measuring cap off. Program 5 minutes / Closed Lid / Kneading Function.
- Place the measuring cup in place and leave the dough to rest in the bowl for approx 1.5 hours. Alternatively, you can place the dough in an oiled bowl to rise, covered with clingfilm.
- Knead the dough 1 minute / Closed Lid / Kneading Function. You may find it difficult to get the dough that has come out at the top of your bowl - the easiest thing to do is Closed Lid / Kneading Function / 30 seconds what’s inside, to separate it. Then open the lid, push it down, and knead again for another Closed lid / Kneading Function / 30 seconds.
- Grease your hands with some butter as the dough is quite sticky.
- For the medias noches (half moons, the ones you will fill with savoury fillings to make them extra delicious): take a bit of the dough (approx. 30g - weigh the first few to get an idea). Roll into a ball, place on a silicon mat or baking paper. Cover with a clean tea towel. Let rise for another 1.5 hours approx, or until doubled in size.
- For the suizos: take a bit of the dough (approx. 65-70g). Roll into a ball, place on a tray lined with a silicon mat or baking paper, flatten a bit with the palm of your hand. Cover with a clean tea towel and let them rise for approx 1.5 hours, or until doubled in size. Sometimes this sometimes happens faster.
- Make sure you preheat your oven well to 250C with plenty of time. Prepare a bowl with a beaten egg and another bowl with a bit of dampened sugar.
- Medias noches: using a pastry brush, glaze with the egg.
- Suizos: first cut a line with a sharp knife and then using a brush, glaze with the egg and then with the dampened sugar.
- Place in the middle of the hot oven: Medias noches: for 5 minutes; Suizos: for 7 or 8 minutes.
- Tap the bottom to check they sound hollow, if they do, they’re ready. Transfer to a cooling rack. Fill the medias noches with yummy savoury fillings for Saturday lunch and then enjoy some suizos for 'dessert'!
Note: If you need to use dried yeast in lieu of fresh yeast, the general rule of thumb is 10g fresh yeast = 1 tsp dried yeast, so this recipe would require 4 tsp dried yeast.