Huachibolas

Name: Huachibolas
Yield: makes about 18
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup tepid water; 3 to 3 1/2 cups bread flour, sifted; 1/3 cup granulated sugar; 1/2 teaspoon salt; 3 eggs, at room temperature; 1/4 cup unsalted butter, at room temperature; 8 ounces cream cheese, at room temperature; 3 tablespoons confectioner’s sugar; Pinch of salt; 1 egg , lightly beaten; Granulated sugar, for sprinkling

December 14, 2011

The small bicycle town of Pomuch in Campeche has some of the best bakeries in Mexico. One of the oldest, La Huachita, still uses a brick oven and has been around for 120 years. They were kind enough to let me spend hours as a spectator, and this is a recipe I adapted from one of their creations. These small sugary breads are slightly flaky, buttery, and filled with a rich cream cheese mixture.

Recipe notes

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