Como hacer cachitos pan tradicional de Guatemala

ham

🥗Healthier: turkey

💰Cheaper: bologna

Turkey is leaner while bologna is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, and the alternative is cost-effective.

In a large bowl, combine 2 cups of flour, 1/3 cup of sugar, and a pinch of salt.

Dissolve 1 tablespoon of dry yeast in 35 milliliters of water.

Add vanilla extract to taste, the dissolved yeast, 1 egg, and 112 grams of lard to the bowl.

Mix the ingredients until combined, ensuring the dough is firmer rather than too wet.

Knead the dough for about 10 minutes until well kneaded and smooth.

Divide the dough into two balls and then shape into six pieces.

Let the dough pieces relax for a bit, covered with a little oil to prevent sticking.

Prepare the filling (not shown in detail) and shape the cachitos.

Allow the cachitos to rise for about 1 hour, adjusting time based on the climate.

Brush the tops of the cachitos with egg yolk for a shiny finish.

Preheat the oven to 150 degrees Celsius (approximately 302 degrees Fahrenheit).

Bake the cachitos for 20 to 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens