Pan de Bustamante (Semita)

Our Pan de Bustamante recipe is a delightful artisanal bread, infused with the rich flavors of piloncillo, aromatic anise, toasted pecans, and sweet raisins, crowned with a delectable sweet topping, creating a harmonious blend of sweet and nutty notes in every bite.

Print Recipe

CourseBreads

CuisineMexican

KeywordPecans, Piloncio

Prep Time45

Cook Time18

Proofing Time2

Total Time3 5

Servings large semitas

Calories3080kcal

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 piloncillo or dark brown sugar if not available
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.
Lightly butter a large bowl and place dough, turning to grease all of the dough, cover and let rise in a draft free area for one hour or until double in volume.

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.

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