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Piloncillo y Canela -Masa Para Empanadas(Empanada Dough)

Achieve La Panaderia-style Mexican empanadas! A soft yeast dough sweetened with piloncillo(or brown sugar) and freshly grated Mexican cinnamon. 
Course Dessert
Cuisine Mexican
Prep Time 1 hour
Cook Time 23 minutes
Proof Time 2 hours
Total Time 3 hours 23 minutes
Servings 24 empanadas

Equipment

  • Stand Mixer
  • 2 large baking sheets
  • parchment paper
  • spray oil or baking spray

Ingredients

Ingredients

  • 4 cups bread flour, 525 grams sifted, plus more for later
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup grated piloncillo or dark brown sugar
  • 1 tablespoon active dry yeast
  • 1/3 tsp salt
  • 2 large eggs at room temperature, lightly beaten
  • 1 tablespoon cinnamon
  • 1 tsp ground anise
  • 1 1/3 cups warm milk at least 110 degrees F

Instructions

Directions

  • Sift the flour into a the stand mixer bowl. Cut in the butter until you have small crumbles. Mix in the cinnamon, anise, salt, piloncillo sugar and yeast until well incorporated.
  • Mix in the eggs. Mix in the the warm milk and knead at medium speed for 10 minutes or until dough forms. After 10 minutes, if it feels too sticky, mix in 2-4 more tbsps of flour. The dough should slightly come away from the sides of the bowl, but will still feel a little sticky. Transfer to a flat lightly floured surface and knead for 2 minutes. Place in a greased bowl, cover and let rise at room temperature for 2 hours or until it doubles in size.
  • Once dough rises, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, lightly spray with oil. Set aside. Pull off enough dough to make a 1 1/2 ounce dough ball. Roll out to resemble an oblong skinny section of dough about 6-7 inches. Fill with 3 tablespoons of filling. Fold over and press gently around the filling to take out any air. Gently press with the palm and fingers to seal.
  • Repeat until done and transfer onto lined baking sheets. Brush the tops of empanadas with milk. Bake for 20-22 minutes on the middle rack until golden brown. For a darker brown, turn broiler on high for less than one minute. Let cool completely before storing in an airtight container. Eat within a few days for fresher empanadas.

Notes

I set my dough to proof in a warm spot and it had more than doubled in size after just 1 hour.