Puerto Rican Water Bread Food

BUDIN (PUERTO RICAN BREAD PUDDING)

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

MALLORCA BREAD: SOFT PUERTO RICAN SWEET BREAD ROLLS

Steps:

• In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute.
• Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.
• Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead until tacky.
• Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
• Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on a work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the dough pieces into 1/2-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
• Pre-heat oven to 350 degrees.
• Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
• Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Puerto Rican dish in 30 minutes or less!