The Thermomix makes them both easy! I couldn’t believe it when I found this recipe here that I would be able to make them myself (but it did take me over 2 years of having Thermie before daring with them, they are lengthy but make lots so very much worth it) and a few goes to adapt the recipe to me (i.e. a clumsy baker).
Suizos and medias noches (Spanish sweet bread rolls)
Total time: 3 to 3.5 hours (the dough needs to rise twice)
I tend to make about 12 suizos and 10 or so medias noches but you could make all of one type or the other (I’ve never actually stopped to count them!).
170 g whole milk
75 g golden granulated sugar / raw sugar / caster sugar
120 g unsalted butter
40 g fresh yeast, crumbled
3 large eggs
550 g strong white flour (original recipe divided into two sets of 225 g)
1 teaspoon sea salt (I tend to use Maldon for everything)
1 large egg
1. Add the 170 g whole milk, 75 caster sugar and 120 g unsalted butter to the bowl: 3 minutes, 37ºC,
2. Crumble the 40 g fresh yeast into the bowl and add the 3 eggs: 3 minutes, 37ºC, speed 2.
3. Add the 550 g strong flour and the teaspoon of salt (in this order) : get to speed 6 over 6 seconds and then hold at speed 6 until screen marks 16 seconds.
4. Knead with the measuring cup off: 5 minutes, interval speed (i.e. kneading, the little wheat icon).
5. Place the measuring cup in place and leave the dough to rest in the bowl for approximately an hour and a half. In the TM5 you will need to set it to transport mode. If you need the bowl to keep thermomixing (don’t blame you), place the dough in an oiled bowl to rise, covered with cling film. The dough will start coming out, knocking the measuring cup out of place (you should find it at the back of your machine).
6. Knead the dough for 1 minute in the Thermie. You may find it difficult to get the dough that has come out at the top of your bowl, the easiest thing is to knead for 30 seconds what’s inside, that will make it separate and then open the lid, push it down, and knead again for another 30 seconds. I just programme 1 minute and stop thermie when it's at the 30 second mark (don't worry if you forget and walk away, come back, get the dough through and knead another 30 seconds or minute).
7. Grease your hands with some butter as the dough is quite sticky:
For the medias noches (half moons, the ones you will fill with savoury stuff to make them extra delicious): pinch a bit of the dough, approx 30 g. I actually weigh the first few to get an idea. Roll into a ball, place on a silicon mat or on baking parchment. Cover with a clean tea towel. Let rise for another hour and a half approximately, or until doubled in size.
For the suizos: pinch a bit of the dough, approx 65-70 g. Roll into a ball, place on a tray lined with a silicon mat or baking paper, flatten a bit with the palm of your hand. Cover with a clean tea towel and let them rise for about an hour and a half, or until doubled in size, in my case this sometimes happens faster.
|These are the medias noches eat with a savoury filling|
Medias noches: using a brush, glaze with the egg.
Suizos: first cut a line with a sharp knife and then using a brush, glaze with the egg and then with the dampened sugar.
9. Place in the middle of the hot oven:
Medias noches: for 5 minutes.
Suizos: for 7 or 8 minutes.
Tap the bottom to check they sound hollow, if they do, they’re ready. Nice and fluffy inside. Transfer to a cooling rack and get making a nice cuppa for the suizos and start thinking of the nicest savoury fillings for your medias noches.