Semita
Servings 2 large semitas
Ingredients
- 500 grams all-purpose flour
- 8 grams table salt
- 11 grams active dry yeast
- 275 ml. lukewarm whole milk
- 2 tsp. anise seeds
- 90 grams dark brown sugar
- 80 grams unsalted butter cubed & at room temp. (soft but still cool)
- 2 large whole eggs (100 grams total)
- 30 grams vegetable shortening
- 100 grams chopped pecans
- 50 grams raisins
- 1/4 tsp. anise extract
Sugar Topping
- 120 grams all-purpose flour
- 120 grams powdered sugar
- 120 grams vegetable shortening
Instructions
Prepare the dough:
- Gently steep the milk and anise seed together for 5 minutes. Turn off heat and let cool until warm.
- To the bowl of a stand mixer, set with the dough hook, add eggs, warm milk, brown sugar, anise extract and yeast, mix until sugar is dissolved, approximately 3 minutes. Reduce mixer to low speed and add in flour, 1 cup at a time until well incorporated. Increase speed to medium and mix for 10 minutes, stopping to scrape down sides of the bowl.
- Add salt and continue to knead for an additional 10 minutes. Add cubed butter and shortening, one pat at a time until well combined.
- Continue to knead for 8 minutes or until the dough can be stretched very thin without tearing. Add in chopped pecans and raisins and knead for a couple more minutes until fully distributed.
Prepare topping:
- Combine all topping ingredients in a bowl (except optional ingredients), stir to combine. Divide topping into two equal pieces. Wrap in plastic and set aside until ready to use.
Shape the dough:
- Divide the dough into two equal parts. Place dough balls onto parchment lined baking trays, and using hands or rolling pin shape into 1 in. thick oval. Cover and let rest for 10 minutes.
- Grease the palm of your hands with shortening and gently smooth a bit of fat onto each piece of dough.
Assemble & Bake:
- Working with each topping bowl one at a time, place topping onto a large piece of floured parchment paper. Place another large piece of parchment on top and roll out the topping into thin sheets close in size to the size of each piece of dough. Place a topping disk over each piece of dough (it should cover most of the surface) and gently press down to stick the topping onto the dough, tucking any excess underneath. Using a floured knife, score each one making rows of lines diagonally going both left and right to create a diamond pattern. Make sure to flour in between cuts to prevent sticking. Cover and let rise in a warm place until doubled in size, approximately 1 hour. Preheat oven to 350.
- Bake for 18 minutes (rotating halfway) or until the bottom is golden brown. Bread temperature should be 190+ degrees.