Home Cook Together. Celebrate Life.

Tortitas Negras

Serves 16 Pastry vegetarian, Breads & Pastry

Tortitas Negras

Tortitas Negras are a beloved staple of Buenos Aires panaderías, their glossy, near-black tops a distinctive feature that draws the eyes of passersby. Traditionally enjoyed with a morning coffee or as an afternoon treat, these sweet buns have become synonymous with the rhythm of daily life in Argentina's bustling capital.

Biting into a Tortita Negra reveals a soft, buttery crumb beneath the glistening burnt-sugar glaze. The sweetness is balanced by a delicate, yeasty undertone, creating a harmony that is both comforting and indulgent. The unique texture and flavor make them irresistible, a timeless indulgence that invites you to savor the moment.

Ingredients

  • 400 g (14 oz)flour
  • 7 g (2 tsp)yeast
  • 60 g (2 oz)sugar
  • 40 g (1.5 oz)butter
  • 150 ml (2/3 cup)milk
  • 1egg
  • 200 g (7 oz)sugar — for the dark glaze

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of flour, 7 g (2 tsp) of yeast, and 60 g (2 oz) of sugar. Mix these dry ingredients thoroughly to ensure the yeast is evenly distributed. In a small saucepan over low heat, melt 40 g (1.5 oz) of butter with 150 ml (2/3 cup) of milk until just warm, not hot, to activate the yeast without killing it. Beat in 1 egg and pour this mixture into the dry ingredients, stirring until a soft dough forms.
  2. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
  3. Once the dough has risen, punch it down to release the air. Divide the dough into small portions, about the size of a golf ball, and shape them into rounds. Arrange these on a baking sheet lined with parchment paper, leaving space between each one. Cover them again with the damp cloth and let them proof until they puff up slightly, indicating they are ready to bake.
  4. Preheat your oven to 190°C (375°F). Bake the buns in the preheated oven until they are just golden on top, which should take about 15 to 20 minutes. The bottoms should be lightly browned, and the tops should have a slight sheen.
  5. While the buns are baking, prepare the sugar syrup. In a small saucepan, combine 200 g (7 oz) of sugar with a splash of water, just enough to moisten the sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup turns a deep amber color, close to caramel but not burnt. Remove from heat immediately to prevent overcooking.
  6. Once the buns are out of the oven, brush the tops generously with the hot sugar syrup. The syrup should coat the buns and give them a dark, glossy finish, almost black-brown in appearance. Allow the glaze to set for a few minutes so it adheres properly to the buns.
  7. Serve the tortitas negras with a hot cup of mate or coffee. The contrast of the sweet, sticky glaze and the soft, fluffy bun makes for a delightful treat. Enjoy the classic taste of Buenos Aires in your own home.