How To Make The Best Homemade Semitas De Yema
Almost every day after school, I would wait for my dad to bring home a bag of semitas from the local Honduran bodega. My parents enjoyed afternoon coffee more often than not, and as these are best dipped in hot coffee, it was a ritual of sorts for us to enjoy semitas with warm beverages on the porch. I didn’t drink coffee when I was young, so warm milk or hot chocolate was my go-to. Even when we moved to a New Orleans suburb, there were pockets of Central American people and markets, so finding these classic treats was easy.
This bread is a semisweet, dense brioche-style bread capped with a crisp mixture of oil and sugar and is best served with a warm cup of coffee. Having proper semitas is akin to having a proper croissant—the moment you know you are going to eat one is filled with a happiness that can only be satisfied by eating as many as possible.
This recipe is excerpted from New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More, © 2020 Quarto Publishing Group USA Inc., Text © 2020 Bryan Ford
Full recipe: https://www.delish.com/cooking/recipe-ideas/a33251637/semitas-de-yema-recipe/
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