How To Make The Best Homemade Semitas De Yema

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed provides a vegan alternative with binding properties.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

In a large bowl, combine flour, egg yolks, sugar, butter, water, salt, and sourdough starter.

Mix everything together by hand until incorporated, then knead until smooth.

Cover the dough with an apron or kitchen towel and let it rest for 6 hours at room temperature and 12 hours in the fridge.

Prepare the cubierta by mixing 200 grams of all purpose flour, 150 grams of coconut oil, and 100 grams of granulated sugar until crumbly.

Divide the dough into 120 gram pieces and shape them into balls.

Flatten a piece of cubierta (about 20 grams) and place it on top of each semita.

Let the semitas proof for 3 to 4 hours at room temperature or in an oven with boiling water to create a warm environment.

Bake the semitas in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens