Molletes antequeranos - Antequera muffins (V): Difference between revisions

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Much larger than English muffins, molletes are much closer to them than they are to the American ones.  They are eaten at breakfast and throughout the day as a snack.  Similar versions of molletes are found throughout southern Spain.
 
Whilst the serving suggestion I have given is typical, you can basically do what you want with them.
{{recipesummary
{{recipesummary
|TotalCalories = 2206
|TotalCalories = 2206
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  |PrepTime = 2 hours plus overnight rise
  |PrepTime = 2 hours plus overnight rise
  |CookTime = 20 minutes
  |CookTime = 20 minutes
  |Image = [[Image:Molletes antequeranos (Antequera muffins) recipe.jpg|alt=Electus]]
  |Image = [[Image:Molletes antequeranos (Antequera muffins) recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Freshly baked molletes.jpg|thumb|300px|right|Freshly baked molletes]]
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Much larger than English muffins, molletes are much closer to them than they are to the American ones.  They are eaten at breakfast and throughout the day as a snack. Similar versions of molletes are found throughout southern Spain.
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Julia's favourite rolls</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">Though I bet she'd have crushed garlic in them! 😊</span>


Whilst the serving suggestion I have given is typical, you can basically do what you want with them.
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
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[[Image:Freshly baked molletes.jpg|thumb|300px|right|Freshly baked molletes]]


'''1st dough (Masa madre):'''
{{RecipeIngredients
{{RecipeIngredients
|'''1st dough (Masa madre):'''
| 100 g [[Strong flour|strong flour]]  
| 100 g [[Strong flour|strong flour]]  
| 50 ml  warm water  
| 50 ml  warm water  
| 1 x 7 g sachet of [[Dried yeast|dried yeast]] (use easy blend [[Yeast|yeast]] if making in a [[Breadmaker|breadmaker]]) or 15 g fresh yeast  
| 1 x 7 g sachet of [[Dried yeast|dried yeast]] (use easy blend [[Yeast|yeast]] if making in a [[Breadmaker|breadmaker]]) or 15 g fresh yeast  
}}
|'''2nd dough: '''
'''2nd dough: '''
{{RecipeIngredientsNB
| 500 g [[Strong flour|strong flour]]  
| 500 g [[Strong flour|strong flour]]  
| 320 ml  warm water  
| 320 ml  warm water  
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===Method===
===Method===


'''To make the 1st dough: '''
{{RecipeMethod
{{RecipeMethod
|'''To make the 1st dough: '''
| Place the [[Yeast|yeast]] in the water and if using fresh or normal [[Dried yeast|dried yeast]], allow to [[Ferment|ferment]].
| Place the [[Yeast|yeast]] in the water and if using fresh or normal [[Dried yeast|dried yeast]], allow to [[Ferment|ferment]].
| Add the water and the [[Yeast|yeast]] to the [[Flour|flour]] and form the dough into a ball.
| Add the water and the [[Yeast|yeast]] to the [[Flour|flour]] and form the dough into a ball.
| Cut a cross on the top of the ball and place in a bowl of warm water.  The water should cover the dough and then cover the bowl with a piece of [[cling-film]].  
| Cut a cross on the top of the ball and place in a bowl of warm water.  The water should cover the dough and then cover the bowl with a piece of [[cling-film]].  
| Once the dough has risen to the top of the bowl (about 10 minutes), use immediately.
| Once the dough has risen to the top of the bowl (about 10 minutes), use immediately.
}}
|'''To make the molletes:'''
'''To make the molletes:'''
{{RecipeMethod
| From the 2nd dough ingredients, add the [[Yeast|yeast]] to the water, allowing to [[Ferment|ferment]] if necessary.
| From the 2nd dough ingredients, add the [[Yeast|yeast]] to the water, allowing to [[Ferment|ferment]] if necessary.
| Add the [[Oil|oil]] and mix. Then add half the [[Flour|flour]] mixed with the [[Salt|salt]] and mix again
| Add the [[Oil|oil]] and mix. Then add half the [[Flour|flour]] mixed with the [[Salt|salt]] and mix again
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[[Category:Favourite recipes]][[Category:Baked or roasted]]
[[Category:Favourite recipes]][[Category:Baked or roasted]]


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<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/yeast|#yeast]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/flour|#flour]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/baking|#baking]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/ferment|#ferment]] [[Special:Search/strongflour|#strongflour]] [[Special:Search/olive|#olive]] [[Special:Search/grated|#grated]]
</code><!-- /footer hashtags -->

Latest revision as of 16:08, 21 March 2024

This recipe requires preparation in advance!

Much larger than English muffins, molletes are much closer to them than they are to the American ones. They are eaten at breakfast and throughout the day as a snack. Similar versions of molletes are found throughout southern Spain.

Whilst the serving suggestion I have given is typical, you can basically do what you want with them.

Molletes antequeranos - Antequera muffins (V)
Electus
Servings:Serves 6
Calories per serving:367
Ready in:2 hours 20 minutes + overnight
Prep. time:2 hours plus overnight rise
Cook time:20 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:8th March 2013

Best recipe review

Julia's favourite rolls

5/5

Though I bet she'd have crushed garlic in them! 😊

The Judge

Freshly baked molletes

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. To make the 1st dough:
  2. Place the yeast in the water and if using fresh or normal dried yeast, allow to ferment.
  3. Add the water and the yeast to the flour and form the dough into a ball.
  4. Cut a cross on the top of the ball and place in a bowl of warm water. The water should cover the dough and then cover the bowl with a piece of cling-film.
  5. Once the dough has risen to the top of the bowl (about 10 minutes), use immediately.
  6. To make the molletes:
  7. From the 2nd dough ingredients, add the yeast to the water, allowing to ferment if necessary.
  8. Add the oil and mix. Then add half the flour mixed with the salt and mix again
  9. Next, add the 1st dough, together with the remaining 2nd dough flour and knead for at least 10 minutes. If using a machine, knead until the dough is smooth and elastic.
  10. Place the dough in a bowl, cover with a damp tea-towel and allow to rise in a warm place until it is double its size.
  11. Punch the dough well and divide into about 6 pieces. Shape each piece into a sort of elongated ball place on a greased baking sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work.
  12. Preheat the oven to 250 C/475 F/Gas 9 and placing a bowl of water in the bottom before switching on.
  13. If you wish, you can lightly dust the molletes with flour.
  14. Once heated, put them into the oven and immediately reduce the temperature to 200 C/400 F/Gas 6 and bake for around 20 minutes.
  15. 5 minutes before the end of baking, spray the molletes with water.

Serving suggestions

Lightly toast them and paint with garlic-infused olive oil and grated tomato (minus the skin). Use more oil if desired. Similarly, they can be used to make a form of the Mallorquín Pa amb oli or the Catalán Pa amb tomàquet. I like them with what I call 'cheats' 'cheats' Pa amb tomàquet or Tomate frito.

Chef's notes

You will probably need to use two baking trays with 3 molletes on each as they spread. Also use the shallowest trays you have otherwise the undersides of the molletes may be still slightly doughy. If you only have deepish trays, then after the normal cooking time, turn over the molletes and put them back into the oven for a few minutes.

It is impossible to make the dough entirely in a breadmaker. Loathe as I am to create washing-up, I decided to make them a second time using the food processor until both doughs were mixed. I then transferred it to the breadmaker for the final kneading and first rising. This saves standing over the food processor whilst it is kneading the dough.

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