Aprende a preparar cachitos venezolanos | Auténtica receta panadera de cachitos 🥐

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham reduces fat while maintaining a similar flavor.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese offers a healthier alternative with less fat.

Organize the workspace with all ingredients.

Add 500 cc of warm water to a bowl.

Add 1 tablespoon of yeast and a bit of sugar to the water; let it sit for about 10 minutes until frothy.

After 10 minutes, check the yeast; it should have bubbles and be active.

Add milk, eggs, and room temperature butter to the yeast mixture; mix well.

Gradually add 1 kilo of flour to the mixture, using a mixer if available.

Knead the dough for about 15 minutes until smooth and elastic.

Place a bit of oil in the bowl and put the dough back in; cover and let it rise until doubled in size, about 20-30 minutes depending on the heat.

After the dough has risen, punch it down and knead it again for a few minutes.

Let the dough rest for another 15-20 minutes before the next stretch.

Repeat the kneading and resting process four times, allowing the dough to relax each time.

After the final resting, roll out the dough to about half a centimeter thick.

Cut the dough into triangles measuring approximately 15 cm wide at the base.

Spread melted butter on the triangles before filling them.

Fill each triangle with desired filling, then roll from the base to the tip to form a crescent shape.

Place the rolled cachitos on a greased baking sheet, ensuring they are spaced apart.

Cover the cachitos and let them rise until doubled in size again.

Preheat the oven to 375°F (190°C).

Bake the cachitos for 15-20 minutes until golden brown.

Let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens