The recipe produced some really good, mildly sweet and incredibly soft buns that make pretty good burgers and Cemitas (my recipe for a Cemita sandwich shall follow in the next few posts). So we just had to share Cemita Buns on our social media and we had a couple more food blogger friends who decided to bake them right away.
Mexican Cemita Buns(Adapted from Serious Eats)Ingredients:2 1/2 to 3 cups all-purpose flour1/2 cup cream (25% fat)1/2 cup milk1 egg1 tsp instant yeast3/4 tsp salt1 1/2 tbsp sugarA little more milk for brushing1/3 to 1/2 cup sesame seedsCoarse sea salt for sprinkling (optional)Method:You can knead the dough by hand or machine though machine is easier because of the sticky nature of the dough. Combine 2 1/2 cups of flour, the cream, milk, eggs, yeast, salt, and sugar in the bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 45 seconds. Dough will be very sticky. If the dough seems more batter like then add a little more flour until the desired consistency is achieved. Please resist the temptation to add too much flour because the dough must be sticky and a little difficult to handle.Transfer dough to a large mixing bowl (the recipe suggests not oiling the bowl, but I did), cover and let it rise at room temperature for about 3 to 4 hours until it is about 1 1/2 times its original size.Flour your working surface and lightly flour the dough, then put it on your work surface. Lightly press down the dough and shape it into a thick “rope” like shape. Cut this into 6 equal portions with a scraper or knife.Shape the balls into smooth rounds by stretching the tops to form a smooth “skin” and place them on a parchment lined baking tray, leaving a little space between them for expanding as they proof. Cover and set aside at room temperature for 45 minutes to an hour until they have risen a bit.
Brush the buns with milk and sprinkle the tops with a generous amount of sesame seeds. Very ightly press them down into the dough. Bake at 230C (450F) for about 15 minutes until they’re done and the tops are a deep golden brown.
Cool them completely on a wire rack before using. These buns can be stored in a plastic of paper bag in the refrigerator for up to 1 week. Warm them slightly before using. This recipe makes 6 buns.