BIZCOCHOS DE CAYAMBE | COCINA ECUATORIANA

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide a vegan alternative, while egg substitutes can be more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean adds richness, while essence is typically more cost-effective.

Sift 1 lb of all-purpose flour onto a clean surface using a fork.

Create a volcano shape with the flour and add 2 whole eggs into the center, mixing well with a fork.

Add 125 ml of warm whole milk to the mixture to activate the yeast.

Incorporate 2 tbsp of brown sugar and 1/3 tsp of dry yeast, mixing again with the fork.

Add 2 tbsp of lard and 3 tbsp of butter to the mixture.

Use your hands to mix the wet and dry ingredients together, breaking the volcano shape completely and kneading the dough.

Add 1/2 tsp of salt to the dough and adjust to taste if necessary.

Transfer the dough to a bowl with flour and cover it to let it rest in a warm place for 40 minutes.

After 40 minutes, divide the dough into two equal pieces.

Flour the surface and roll out the dough into a rectangle about 1 cm thick.

Cut the rectangle into smaller pieces using a knife or any cutting tool.

Shape each piece by stretching the ends and folding the tip inward.

Place the shaped pieces onto a non-stick baking sheet and let them rest for another 15 minutes.

Brush the tops of the pieces with beaten egg.

Bake in the oven at 200 degrees Celsius for approximately 20-25 minutes.

In the last 5 minutes of baking, turn on the grill to brown the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens