Bonete Bread Recipe
Bonete Bread is made with evaporated milk, muscovado sugar and butter. It is said that the bread is so good it doesn't need to be eaten with anything else and we agree!
Servings: 12
Equipment
- Stand Mixer with Dough Hook
- Baking Sheet
- Silicon Muffin Tin
Ingredients
- 550 grams Bread Flour (about 4 ½ Cups)
- 64 grams Muscovado Sugar (about ⅓ Cup)
- 1 packet Active Dry Yeast (2.5 teaspoons)
- 1 ½ teaspoon Salt
- 354 ml Evaporated Milk (1 standard can)
- 11 ml Water (about 1 tablespoon)
- 113 grams Softened Butter (about ½ cup)
Instructions
- Make dough. In a large bowl of your stand mixer add in the flour, sugar, salt and yeast. Mix well. Then add in the can of evaporated milk and water.Mix with the dough hook until you get a shaggy looking dough. Leave to rest for 10 minutes to hydrate.
- Kneed. After 10 minutes put the bowl in the stand mixer with the dough hook attached and kneed / mix for 5-8 minutes until you get a nice soft dough. Start adding the butter 1 slice at a time making sure the previous slice of butter has been fully absorbed by the Bonete Bread dough. Keep going until all the butter has been added in and you get a super soft lush dough.
- 1st Proof. Form it into a ball and cover with plastic wrap and leave in a warm place for 1 hour to rise.
- Shape. Once the dough has doubled in size divide the dough into 12 balls in equal size and weight. Drop each ball into a buttered muffin tin.Place a silicon baking mat or parchment paper on top of the muffin tin and invert a baking sheet over it.Then you are going to flip it over so that the muffin tin is now face down on the lined baking sheet.
- 2nd Proof. Place in a warm area again and proof for 30-45 minutes until you see the dough popping out of the bottom like this.
- Bake. While the Bonete Bread is proofing for the 2nd time heat your oven to 350F. Once the bread has doubled in size again bake for 20 minutes. Lift off the muffin tin and return the breads to the oven and bake for a further 5 minutes.
- Serve warm.