Semita alta brings so many childhood memories. One of our neighbors had a bakery growing up. She is the one who gave me this recipe and it’s just amazing!
One thing I don’t use is artificial colors, so the yellow color is totally optional, I would say.
I am using the dough hook and my stand mixer which makes things so so easy. Just follow the times and the right consistency of the doughs and it would turn out great!
Simple ingredients
Cake flour
Bread flour
All purpose flour
Granulated sugar
Dulce de Atado, panela: This is actually the most authentic way to do it. You can use piloncillo, as me, but you can see it can affect the color, the consistency, and the flavor.
Cinnamon: I use ground cinnamon to avoid hazards for my teeth (that is what my husband says, haha).
Egg
Water
Yeast
Unsalted butter
How to make Semita Alta (Step by Step)
- Using a stand mixer and the dough hook, combine flours, egg, yeast, sugar, butter, salt, cinnamon (if using ground), and add water slowly as all ingredients are mixing. This takes around 10 minutes. You will see at first that the dough is wet and sticks to the sides of the bowl, but once is ready, the dough will only stick to the hook.
- Prepare a 10×15 inch baking pan by adding oil and flour. This will prevent from sticking.
- Add the prepared dough to the pan, and with your hands slightly wet, spread the dough evenly in the pan.
- Break dulce de panela or piloncillo in smaller pieces. I use a sealed bag and then use a kitchen hammer, or use a hard surface to break it.
- Add the dulce on top of the dough and press slightly.
- Prepare the cover dough by mixing the ingredients. This takes around five minutes in the mixer, or if done by hand around 10 minutes. Using a rolling pin, extend the dough as thin as 1/4 inch. See video for reference.
- Cut dough to the size of the pan and place it over the prepared dough. Roll small pieces to decorate, pinch with a fork to let the hot air come out when baking. Set to proof for about 1 hour and a half, or more. This will depend on your weather. Just make sure it almost double in size.
- Once is risen, spray, or brush water carefully. Dust sugar, and bake for 45 minutes at 350 F. Make sure you do not open the oven, or the risen part could collapse.
- Take it out and let it cool for one hour before cutting and serve.
- Add more sugar for dusting (optional)
Tools
I used a stand mixer, a rolling pin, a 10×15 pan, and a pizza cutter to cut the cover dough.
How to serve
Serve with a hot drink. It is sweet, so you can accompany with no sugar drink. Also, make a great afternoon snack, or dessert.
How to store
Store at room temperature for a week. Make sure to use an airtight system so it does not dry out.
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Iconic Salvadoran sweet bread (Semita Alta)
Ingredients
For the soft part of the bread (bottom)
For the cover part of the bread (top)
Instructions
- Using a stand mixer and the dough hook, combine flours, egg, yeast, sugar, butter, salt, cinnamon (if using ground), and add water slowly as all ingredients are mixing. This takes around 10 minutes. You will see at first that the dough is wet and sticks to the sides of the bowl, but once is ready, the dough will only stick to the hook.
- Prepare a 10×15 inch baking pan by adding oil and flour. This will prevent from sticking.
- Add the prepared dough to the pan, and with your hands slightly wet, spread the dough evenly in the pan.
- Break dulce de panela or piloncillo in smaller pieces. I use a sealed bag and then use a kitchen hammer, or use a hard surface to break it.
- Add the dulce on top of the dough and press slightly.
- Prepare the cover dough by mixing the ingredients. This takes around five minutes in the mixer, or if done by hand around 10 minutes. Using a rolling pin, extend the dough as thin as 1/4 inch. See video for reference.
- Cut dough to the size of the pan and place it over the prepared dough. Roll small pieces to decorate, pinch with a fork to let the hot air come out when baking. Set to proof for about 1 hour and a half, or more. This will depend on your weather. Just make sure it almost double in size.
- Once is risen, spray, or brush water carefully. Dust sugar, and bake for 45 minutes at 350 F. Make sure you do not open the oven, or the risen part could collapse.
- Take it out and let it cool for one hour before cutting and serve.
- Add more sugar for dusting (optional), enjoy!