Pan Marselles bien Uruguayo

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for hydration without added calories.

Dissolve 15 grams of sugar in 250 milliliters of warm water and add 7 grams of dry yeast. Stir and let it activate.

In a bowl, combine 500 grams of flour and 10 grams of salt. Mix well.

Add 25 grams of fat or margarine to the flour and mix until it resembles granules.

Gradually add the yeast mixture to the flour, mixing to form a dough. Add more warm water as needed, up to 275 milliliters, depending on the flour used.

Knead the dough on a surface until it is smooth and elastic, activating the gluten.

Place the dough back in the bowl, cover with a little fat to prevent sticking, and let it rise in a warm place until it doubles in size.

Prepare the mistela by heating 100 milliliters of water and mixing the other 100 milliliters with 25 grams of flour until smooth. Heat on low until it bubbles, then remove from heat.

Divide the risen dough into two pieces and roll out on a surface dusted with cornmeal (polenta).

Brush the rolled-out dough with the prepared mistela and sprinkle more cornmeal on top.

Fold the dough in half, marking the center without cutting, then cut into pieces about 3 centimeters wide.

Coat the edges of the pieces with cornmeal and place them upright on a baking tray lined with flour and a bit of cornmeal, ensuring they are spaced apart.

Cover the dough pieces with plastic wrap and let them rise for another 15 to 20 minutes until doubled in size.

Preheat the oven to 190 degrees Celsius and bake the dough for 15 to 20 minutes, spraying water in the oven to create steam for a crispy crust.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens