Salvadoran peperechas (sweet bread), are so popular. I grew up with those without a filling and only with granulated sugar dust on top. They were so yummy, we ate them with warm milk and made a great snack, or as part of breakfast.
Here are the biggest modifications to make them faster, and with the same flavor:
- Use a stand mixer with a dough hook, or similar for bread.
- Substitute dulce de panela with 1:1/2 brown sugar -molasses to get the same filling and flavor of the original. Dulce de panela is rich in molasses and it is not easy to find here. We have the Mexican piloncillo, but that in my opinion, holds more brown sugar and little to none molasses.
Simple ingredients
All purpose flour
yeast
Unsalted butter
Sugar
Milk
Baking powder
Salt
Brown sugar
Molasses
Red sugar
How to make peperechas (Step by step)
- Using a stand mixer– and the dough hook, add flour, butter, sugar, yeast, salt, baking powder and vanilla and mix at low speed.
- Add milk slowly as everything is getting combined. Continue to mix at medium speed for about 10 minutes.
- Set dough aside and cover to double in size. ( About one hour, but depends on your location and how humid or not it is).
- Meanwhile, combine your sugar and molasses, and set aside.
- Once the dough has double. Cut in half and roll it out one at a time.
- Assemble by using a baking tray (18″ x 26″). Place half of the dough that has been rolled out. Spread the molasses filling carefully and cover with the second half of the rolled out dough.
- Sprinkle sugar on top to cover and decorate.
- Using a pizza cutter, make cuts to the dough. The shape is up to you but I would recommend a shape is easy to pick up with a spatula once the bread is done. See video for reference.
- Bake at 350 F for 40 minutes.
- Once the bread is done, use your pizza cutter again to make sure the pieces are separated and quickly move the bread out of the pan while still hot.
- Let them cool and enjoy!
How to serve
Serve with milk, or hot drink. You can slightly warm them for full experience.
How to store
Store at room temperature for three to five days. You can also freeze piece by piece.
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Step by Step Peperechas (Salvadoran sweet bread)
Ingredients
Instructions
- Using a stand mixer– and the dough hook, add flour, butter, sugar, yeast, salt, baking powder and vanilla and mix at low speed.
- Add milk slowly as everything is getting combined. Continue to mix at medium speed for about 10 minutes.
- Set dough aside and cover to double in size. ( About one hour, but depends on your location and how humid or not it is).
- Meanwhile, combine your sugar and molasses, and set aside.
- Once the dough has double. Cut in half and roll it out one at a time.
- Assemble by using a baking tray (18″ x 26″). Place half of the dough that has been rolled out. Spread the molasses filling carefully and cover with the second half of the rolled out dough.
- Sprinkle sugar on top to cover and decorate.
- Using a pizza cutter, make cuts to the dough. The shape is up to you but I would recommend a shape is easy to pick up with a spatula once the bread is done. See video for reference.
- Bake at 350 F for 40 minutes.
- Once the bread is done, use your pizza cutter again to make sure the pieces are separated and quickly move the bread out of the pan while still hot.
- Let them cool and enjoy!
Video
Notes
- 1. You can knead dough by hand, however, it will take more time and effort. Just look at the video for the dough consistency.
- 2. You can use dulce de panela instead of the molasses and the brown sugar, I just don’t have access to the dulce de panela easily. This combo dough gives the same flavor!