CEMITAS RECIPE

INGREDIENTS 

• 13.75 ounces (2⅞ cups) all-purpose flour
• 8 ounces half and half (I used Organic Valley lactose free half and half)
• 3 eggs divided (save one of the egg whites for the egg wash)
• 1 teaspoon instant yeast
• 1½ teaspoons kosher salt
• 3 tablespoons sugar
• raw sesame seeds
  

PROCEDURES

• Firstly, we have to Combine flour, half and half, 2 eggs plus 1 egg yolk, yeast, salt, and sugar in a bowl of a food processor.
• Process until a ball of dough that rides around the blade is formed, about 40 seconds. Having done that the Dough will be very sticky.
• Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together.
• Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1½ times its original size, about 2½ - 3 hours.
• Lightly flour dough and transfer to a floured work surface.
•  Form into a large ball.
• Using a bench scraper or sharp knife, divide the ball into 6 or 7 pieces.
• With lightly floured hands, form each piece into a ball.
• Transfer dough balls to a parchment-lined baking sheet, tucking the seam underneath.
• Cover with plastic wrap weighted down with a light kitchen towel and set aside at room temperature for 1 hour.
• Meanwhile, adjust over rack to center position and preheat to 450 degrees.
• When ready to bake, beat the remaining egg white with a teaspoon of water.
• Brush egg mixture on top of each bun until evenly coated.
• Sprinkle generously with sesame seeds.
• Bake until deep golden brown, 12 - 15 minutes.
•  Remove from oven, transfer buns to a wire cooling rack, and let cool completely.
• Finally,we are done making our cemitas bun.

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