Today for Latin Monday, Mely shows you how to make some delicious sweet bread empanadas. How did she make the bread sweet? Read this post to find out her secret trick! Click here to re...
- 12 Rhodes Cinnamon Rolls, thawed and risen
- 1/4 cup flour
- 1 *papaya, medium size, peeled & cubed
- 1 cup sugar
- 4 oz. butter
- 1 egg, beaten
Your papaya should be between medium to large. When choosing your papaya, do not choose a hard one but it should be slightly squishy. That means it is ripe and juicy.
Press rolls together into a ball and place on tin foil. It is going to get messy!
Add 1/4 cup of flour to the ball.
You're going to knead, knead, and knead the flour into the ball of dough. The dough will start out very moist from the cinnamon paste but it should end up with only patches of moistness. Knead in a little extra flour to cover any remaining moist sections if necessary.
Now, pull of a ball of dough about the size of your palm and caress it into a ball.
You should end up with 12 balls.Set your dough balls aside.
Now, take your papaya and peel it with a potato peeler. It should be really easy to peel when it is ripe. Cut off the ends, and cut it open the long way. If you haven’t worked with a papaya before, you will find the inside quite strange.
With a spoon, scrape out the middle to get the pulp and seeds out.
Now cut it into cubes and place in the food processor or blender.
You want it to be slightly chunky so use the chop button if you use the blender.
Pour your blended papaya into a medium sauce pan.
Add the sugar and butter to the papaya and bring to a boil.
Now, cover the pot and place it on medium heat for 45 minutes. You want it to reduce and become a darker orange color.
Set the pot aside and let it cool. Meanwhile…..
Take each dough ball and roll them flat and round. Use some flour to keep it from sticking.
Once your filling is warm or cool, place about 3 tablespoons of the filling in the dough.
You want to close the dough by flipping down half of the dough until it touches the edges of the bottom.
Seal the dough by flipping the tip of the bottom edge over the top edge and pinching it.
Now take that egg and brush it over your dough.
Bake at 350 ° F for 15 minutes….. AND…
Making Mexican sweet bread is considered an art form. It is a great treat in every Mexican home usually because no one knows how to make it. The Mexican bakeries are the only places you can find them. I hope this recipe and future sweet bread recipes will help you bring this art form home.
This is a 7 out of 10 on my husband’s scale. Of course, he was born in Ireland so he has no reference point. I grew up on it and can only think of cups of Mexican hot chocolate and Mexican sweet bread at the kitchen table with my Abuelita (Little Grandmother).