Pan Marsellés ✅

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.

Begin by placing 500 grams of flour in a bowl.

Add 10 grams of salt to the side of the flour.

Add 10 grams of sugar to the center of the flour.

Add 30 grams of yeast to the center of the flour.

Pour in water gradually and start kneading the mixture to form a dough.

Knead until the dough is soft but not too sticky, forming it into a ball.

Cover the dough with the same bowl used for kneading and let it ferment.

Prepare a mistela by mixing water and flour until it forms a thin paste.

Reserve the mistela mixture after achieving a liquid consistency.

Once the dough has fermented and doubled in size, roll it out into a rectangle, not too thin.

Moisten the dough slightly with water and sprinkle a generous amount of corn flour on top.

Fold the dough over so the corn flour side is facing down.

Spread the mistela mixture in the middle of the dough and fold the dough over it.

Let the folded dough rest, covered, for a short period without letting it rise too much.

Cut the dough into pieces and place them on a baking tray dusted with corn flour, positioning them sideways.

Cover the dough pieces to let them ferment again for about 15 minutes to 1 hour in a warm place.

Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).

Bake the marsellés for 20 to 25 minutes until they are golden and crispy.

Remove from the oven and add butter on top while still warm, finishing with a sprinkle of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens