Panquemado

From Spain (Panquemado, typical sweet buns) eaten during the Holy week.

Method

Put the flour, sugar, yeast, 4 eggs yolks, lemon extract, orange extract, orange blossom water, milk and the oil into a bowl.

Knead the ingredients together to a smooth dough for about 5 minutes.

Cover and leave in a warm place until the dough has doubled in size (2 hours).
Knead the dough again on a surface dusted with flour.

Divide the dough into 12 equal size balls, place in a lined baking tray and let it rise in a warm place for 30 minutes.

With a sharp knife make a not too deep cross cut on top of the dough balls, brush with the eggwash and sprinkle them with sugar.

Bake in a previously pre-heated oven at 180°C for 20 minutes.

• Bread
• Easter
• Holy Week
• Panquemado
• Spanish