Ingredients

The following ingredients have 4 Servings
  • 1 cup (240 ml) lukewarm water (105-115˚F, plus more for brushing the tops of the rolls)
  • 1 teaspoon active dry yeast
  • 3 1/2 cups (500 grams) bread flour
  • 1/4 cup (55 grams) granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons (50 g) unsalted butter (softened at room temperature)
  • 1 teaspoon lemon zest (or 1/2 teaspoon vanilla extract)
  • 1 cup (200 grams) dark brown sugar
  • 1 1/2 tablespoons (10 grams) all-purpose flour

Instruction

  • In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine and let sit until frothy, about 5-10 minutes.
  • In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour, sugar, and salt. Pour in the yeast water mixture, butter, and lemon/vanilla into a well in the center of the flour. Process until a soft dough forms or use your hands to gently bring the flour into the liquid until dough comes together. Add more water if needed to bring the dough together or a little more flour if the dough is too sticky to handle.
  • On a lightly floured surface, knead the dough until smooth and elastic, about 3 minutes. Roll the dough flat and fold in half. Repeat 4-5 times. Cover with a cloth and let rise in a warm room temperature place until puffed, about 1 hour.
  • Preheat oven to 400˚F (200˚C) and grease a 9x13 inch (23x33 cm) deep-rimmed pan or 2 square pans with butter. The edges should be about 3 inches high.
  • On a lightly floured surface, roll the rested dough dough into a sheet about 1 inch (2.5 cm) thick. Use a round cookie cutter (about 2 1/2 inches, 6 cm) to cut out circles and place them in the prepared pan. They can be touching or close together. Cover with a cloth and let rise about 30 minutes.
  • In a small bowl, mix together brown sugar and flour. Brush the tops of the dough with water using your fingertips. Cover generously with the brown sugar mixture.
  • Bake in preheated oven until sugar is set and the little cakes are lightly golden, 15-20 minutes. Let cool in pan 5 minutes before removing to wire rack.
  • These Tortitas Negras are best the day they are made.