Puchas Salvadoreñas Rellenas
These 'Puchas Salvadoreñas Rellenas' are a delightful variation of a traditional Salvadoran sweet bread, featuring a soft, slightly sweet dough filled with a rich, spiced fruit or custard filling, offering a unique dessert or snack.
🧂 Ingredients
- 500 g All-purpose flour
- 100 g Granulated sugar
- 7 g Active dry yeast(1 packet)
- 180 ml Warm milk(about 110°F (43°C))
- 2 large Eggs(room temperature)
- 80 g Unsalted butter(softened)
- 1 tsp Salt
- For the filling (choose one):(See variations below)
- 1 egg yolk + 1 tbsp milk Egg wash(for brushing)
👨🍳 Instructions
- 1
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center.
- 2
Pour the yeast mixture, beaten eggs, and softened butter into the well. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 3
While the dough rises, prepare your chosen filling (see variations). Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each portion into a circle.
- 4
Place a generous tablespoon of filling in the center of each dough circle. Carefully gather the edges of the dough to enclose the filling, pinching to seal securely. Shape into a round or slightly flattened ball.
- 5
Place the filled dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let rise for another 30-45 minutes. Preheat oven to 350°F (175°C).
- 6
Brush the tops of the puchas with the egg wash. Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
💡 Pro Tips
- ✓Ensure your yeast is active for a good rise.
- ✓Don't overfill the puchas, or they may leak during baking.
- ✓Properly sealing the dough is crucial to keep the filling inside.
🔄 Variations
- Dulce de Leche Filling: Mix 1 cup of dulce de leche with 1/4 cup of finely chopped nuts (optional) and a pinch of cinnamon.
- Fruit Compote Filling: Simmer 1 cup of chopped ripe plantains or sweet potato with 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, and a splash of water until softened and jam-like. Cool completely.
- Custard Filling (Crema Pastelera): Prepare a simple pastry cream using milk, egg yolks, sugar, cornstarch, and vanilla. Cool completely before using.