MARRAQUETAS, RECETA FACIL - PAN CHILENO!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can be a lower-calorie option.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide a similar crunch and flavor.

Combine yeast with sugar and a little warm water in a bowl.

Add a bit of flour to the yeast mixture and stir to create a pre-ferment, letting it sit for 10 minutes in a warm place.

In a separate bowl, mix flour with salt.

Once the pre-ferment is ready, incorporate it into the bowl with flour and salt.

Add warm water to the mixture, stirring initially with a spoon.

Knead the dough for 10-12 minutes until smooth and soft, adding flour to your hands if necessary to prevent sticking.

Once kneaded, place the dough back in the bowl, cover with plastic, and let it ferment for 15 minutes in a warm place.

After 15 minutes, gently deflate the dough and let it ferment again for another 25-30 minutes, depending on the temperature.

Divide the dough into pieces of about 100 grams each, shaping them into balls.

Shape each ball by pressing down and rolling it in your hands to create a smooth surface.

Flatten each ball slightly and create a cross pattern on top.

Spray or brush the tops with vegetable oil and let them ferment for another 20 minutes, covered.

Using a stick or a wooden spoon handle, press down firmly on the cross pattern to ensure it’s well defined.

Transfer the shaped dough to a floured cloth for the final rise, ensuring they are covered.

Preheat the oven to 210°C (410°F) with a water pan at the bottom for steam.

Once ready, bake the marraquetas until golden brown, checking for a crispy crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens