Mexican Cemita Buns
Sesame topped Cemita Buns are used to make Cemitas Poblana, a Mexican avocado and cheese sandwich which is very popular in the Puebla region of the country.
Servings Prep Time
6serving 30minutes
Cook Time Passive Time
20minutes 5hours
Servings Prep Time
6serving 30minutes
Cook Time Passive Time
20minutes 5hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Brush the buns with milk and sprinkle the tops with a generous amount of sesame seeds. Very lightly 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.
  6. 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.
Recipe Notes