February 25th, 2010

Sacaduros – BBD #27

SacadurosBread Baking Day # 27 was a real challenge for me. Gretchen Noelle from canela and comino choosed Pan Latino – Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school days, didn’t I? Always fascinated by food. 😀

But poor language knowledge is no excuse since Goggle Translator. Goggle Translator worked very good for me when translating the recipe for Ceriolas.  But before checking the world wide web I take a look in my cookbooks. But I did only find one latin bread recipe, conchas. This are sweet rolls with a cookie dough topping. But I was whishing for something not so sweet. And then I remembered that Petra from  Chili und Ciabatta post some latin recipes. So I looked through the recipes I bookmarked from her page and found something I want to try for ages: Sacaduros.

They are cute little rolls, with a butter core, which unfold a little bit during baking. They are perfect to accompany a salad or a soup.

Sacaduros

Poolish:

  • 155g flour Type 550
  • 35g  wheat, fresh ground
  • 1 g fresh yeast
  • 9 g Honey
  • 320 g water

Dough:

  • whole poolish
  • 300g flour Type 550
  • 2g fresh yeast
  • 10 g Salt

Filling:

  • 50g butter in small pieces
  • Salt

Mix all ingredients for the poolish and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Add all ingredients for the dough and  then knead  for 10 min at middle speed. Ferment for 2 hours.

Divide the Butter into cuves with 1 cm edge lenth.

Divide into pieces of 45 g. Take a piece of dough, place a butter cube in the middle. Take two opposite sides of the dough, stretch it a little bit and fold it over the butter, so that they meet in the middle. Turn the roll for 90°and repeat the procedure. Turn the roll again for 90° and stretch and fold again. If the dough is to sticky use some flour.

Now place the roll upside down on a very well floured board.

Proof the rolls until you form enough for one tray (not longer then 30 min). Bake them while forming the rolls for the second tray.

Bake the rolls at 250°C for 15 min.

 

I submit this post to Susans Yeastspotting, too. Yeastspotting is a weekly showcase of yeast baked goods.

11 Responses t_on Sacaduros – BBD #27

  1. Pingback: Hefe und mehr » Blog Archive » Weihnachtsbaum-Brötchen

  2. henriette May 29th, 2010

    Hallo,

    ich möchte fragen, wie genau das Falten diese Sacaduros läuft. Wenn ich das Butter und Salz inmitten des Sacaduros habe, falte und drehe den Teig. Bei den nächsten 2 Wiederholungen soll ich die Brötchen erneut flach drücken und wieder die vier gegenüber liegenden Ecken zusammendrücken und wieder drehen? Kannst Du mir diesen Vorgang nochmals erläutern?

    Danke und viele Grüsse aus Ungarn

    Reply
    1. Stefanie May 29th, 2010

      Hallo Henriette!
      Das Falten geht so:Du hast die Butter in der Mitte von deinem Teigstück liegen. Nun stell dir vor, der Teig wäre eine Uhr. Du nimmst nun zwei Teigzipfel an zwei sich gegenüberliegende Enden, diese sind 12 und 6 Uhr. Die Teigzipfel ziehst du in die Mitte, so dass sie sich über der Butter treffen. Nun nimmst du die Teig bei 2 und 8 Uhr, und ziehst in wieder in die Mitte und wiederholst den Vorgang nocheinmal an den Positionen 4 und 10 Uhr.
      Ich hoffe, das ist besser erklärt!?
      Liebe Grüße,
      Stefanie

      Reply
  3. Laura March 4th, 2010

    These look fantastic! Very interesting shaping technique, and I love the idea of a bit of butter being baked right into the center of the bread.

    Reply
    1. Stefanie March 3rd, 2010

      @ Katrin, Mimi & Petra: Dankeschön
      @ The Cooking Ninja: Thank you. I feel similar with my Spanish 🙂 The english version of this post is included here.

      Reply
  4. Katrin February 26th, 2010

    Hi Steffi,
    das klingt wirklich lecker. Wenn ich es zeitlich schaffe mache ich sie zu meiner nächsten Suppe. Hdl

    Reply
  5. Pingback: YeastSpotting February 26, 2010 | Wild Yeast

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