52 weeks of baking – Sweet & Savory
I always seek out authentic food when I travel, I have a taste for the real thing, I want to eat what the locals eat and sometimes that means waking up early before the rest of the tourist. There’s nothing wrong with going to a popular spot packet with tourist, but they might be eating there just because it looked good to them, you have to hunt down the locals and eat what they eat. In Puerto Rico there was coffee shop that ended up being bigger than expected when we fist stepped inside. Their menu was short and to the point, whatever pastries you desired out the fancy case, pancakes, a few basic omelet options and then a selection of mallorcas or Spanish danishes. These danishes could have any combination of butter, bacon, ham, cheese and or egg in between two halves of this spiral bun dusted with powdered sugar.
These buns are not just any ordinary breakfast roll, the dough has eggs and butter, then more butter is painted on while they are shaped and before going in the oven. You’d think with all that butter they’d end up greasy and heavy, but quite the opposite, the butter soaks in leaving a golden crust and the texture of the bread is fluffy and rich. They are then heated up, sliced open, grilled on their cut sides with even more butter and filled, I like bacon, egg and cheese best and finished with a flurry of powdered sugar.
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