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MexicanAuthentic Cuisine

Cemitas Poblanas

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Cemitas Poblanas

Cemitas Poblanas are a beloved staple in the bustling city of Puebla, where the scent of freshly baked bread signals a comforting meal. This dish is woven into the everyday rhythm of life, inviting family and friends to gather around the table. The home-cooked version celebrates simplicity, capturing the essence of Pueblan hospitality through its straightforward yet generous flavors.

The taste of Cemitas Poblanas is a delicate balance of sweet and savory, with a soft, buttery crumb that melts in your mouth. Topped with a scattering of sesame seeds, each bite offers a satisfying crunch, making it a delightful experience. There's no cultural ceremony to its serving; its appeal lies in the honest pleasure of sharing good, honest food.

Ingredients

  • 600 g (5 cups)bread flour
  • 1 packet (7 g)dry yeast
  • 2eggs
  • 1 1/4 cupswarm water
  • 60 g (1/4 cup)sugar
  • 80 g (1/3 cup)butter — softened
  • 2 tspfine salt
  • 4 tbspsesame seeds — for the tops

Method

  1. In a large mixing bowl, combine 600 g (5 cups) bread flour, 1 packet (7 g) dry yeast, and 60 g (1/4 cup) sugar. Make a well in the center and add 2 eggs and 1 1/4 cups warm water. Mix with a wooden spoon until the dough starts to come together, then transfer it to a floured surface.
  2. Begin kneading the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it slightly. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should spring back when pressed lightly with a finger.
  3. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm corner of your kitchen until it has doubled in size and feels airy when you gently press the surface, about 1 to 1.5 hours.
  4. Punch down the risen dough to release the air. Divide it into 8 equal pieces and shape each piece into a round ball. Arrange the balls on baking trays lined with parchment paper, leaving space between each for expansion.
  5. Cover the shaped dough balls with a damp cloth and let them rise again for about 30 minutes. They should puff up slightly and feel light to the touch.
  6. Preheat your oven to 200°C (390°F). Brush the tops of the dough balls with melted butter and sprinkle generously with 4 tbsp sesame seeds. Bake in the hot oven for 15-20 minutes, until the crust is a deep golden brown and the loaves sound hollow when tapped on the bottom.
  7. Remove the baked cemitas from the oven and transfer them to a wire rack. Allow them to cool completely so the crumb sets properly before slicing or filling them.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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