The Best Cemitas Recipe – Easy & Flavorful!
Golden, pillowy and touched with a hint of anise, these homemade cemitas deliver the best Mexico has to offer right in your kitchen. Tender and aromatic, they make the ideal partner for a hot drink and a still morning.
Made with a generous amount of whole milk, melted shortening and two types of sugar, each bun is sweet, but only modestly so, and flavored with warm notes of vanilla and spice. The fluffy texture comes from an ample rise, resulting in a tender crumb in every morsel.
A comforting indulgence that can be enjoyed straight from the oven or lightly toasted, these traditional Mexican buns are a treat. Perfect for breakfast or an afternoon indulgence, cemitas make for a soulful homage to both lineage and home-spun delight.”
Cemitas — Highlights of Ingredients
All-Purpose Flour
The strong base of these soft, golden buns, giving structure while a tender, airy crumb can develop.
Whole Milk
Adds richness and moisture, giving it a slightly creamy taste that enhances sweetness and spices.
Instant Dry Yeast
The leavener to make it rise — crucial for that puffed, bakery-style texture.
Vegetable Shortening
Gives a melt-in-your-mouth softness and lightness that is what a perfect cemita is.
Granulated and Brown Sugar
A touch of sweetness that enhances flavor and promotes that alluring golden crust.
Eggs
They bind and enrich, providing the dough a soft, tender crumb and a nice golden hue.
Anise Seeds
An old-school touch, imbuing each bite with a whisper of warm, aromatic spice that’s a hallmark of real cemitas.
Cemitas Recipe Guide
Soft, airy and gloriously golden, cemitas are a Mexican sweet bun steeped in both tradition and flavor. Lightly spiced with anise and enriched with eggs, milk and sugar, they’re just the right mix of decadence and coziness. Whether you’re whipping up a batch for a quiet breakfast or a festive gathering, these tips, serving suggestions and answers to frequently asked questions will ensure you nail homemade cemitas every time.
Recipe Tips
Top tips for the perfect rise: fully activate the yeast
Don’t hurry through the first step — leaving the yeast mixture until frothy (usually 15–20 minutes) is crucial. This activates the yeast, that will process and cause your buns to rise wonderfully. If your mixture isn’t foamy, your yeast may be out of date or your milk too hot or cold. Use only fresh, active yeast and warm-to-the-touch milk (about 110°F/43°C).
Kneading is important for that soft, pillowy texture
Twelve–16 full minutes of kneading may sound long, but that’s what develops the gluten structure that provides cemitas their signature elasticity and soft bite. Knead until smooth and elastic and springs back if you poke it a little — that’s a good sign you’re ready for a successful first rise.
Give buns plenty of room to bake
Well-spaced dough balls — at least 5 inches apart — make room for expansion without sticking. Cemitas puff up generously in the oven, and too-crowded trays mean uneven baking and misshapen buns. Bake in batches, if necessary, so that they don’t lose their delicate shape, and get that golden finish all around.
What to Serve With Cemitas
Café de Olla
A classic pairing, the fermented notes of this spiced Mexican coffee brewed with cinnamon and piloncillo marries well with the cemitas’ sweet notes. The soft warmth of the coffee brings out the anise taste in whole wheat buns, making it an evergreen, homely breakfast experience.
Standard Topic ListFresh Fruit or Fruit Preserves
Cemitas are served with fresh papaya or mango on the side, or a spoon of jam. The fruit’s natural sweetness and acidity makes for a bright counterpoint that lifts the rich, doughy bun into a more balanced and refreshing dessert.
Mexican Hot Chocolate
Rich, foamy and made with cinnamon and cocoa, a traditional hot chocolate is a decadent pairing with cemitas. You can also dip the bun into the drink, or enjoy them side by side, for a deeply satisfying and indulgent snack or dessert.
Frequently Asked Questions
Q1: Can I replace the vegetable shortening with butter?
Which means butter can be used in place of shortening, but it might tweak the texture a bit. Butter provides richness and flavor, while shortening produces a fluffier, lighter crumb.
Q2: What is the best way to store cemitas to keep them fresh?
Cooled cemitas can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and gently reheat in the oven, which restores softness.
Q3: Can I prepare the dough in advance?
Absolutely. Cold ferment the dough for an overnight rise after the first rise. You bring it to room temperature before you divide and shape it for the second rise.
Q4: I don’t like anise seeds, what do I do?
You can leave out the anise or substitute a bit of ground cinnamon or orange zest for a different flavor profile. Although it alters the classic flavor, the buns will still taste great.
Armed with these tips, serving suggestions and answers to frequently asked questions, you’re ready to enjoy every minute of making — and eating — these addictive Mexican cemitas.
Cemitas
Ingredients
- For the Yeast Mixture:
- ½ cup warm whole milk
- 4 tablespoon instant dry yeast
- 1 tablespoon granulated sugar
- For the Dough:
- 4 ¾ cups all-purpose flour
- ¾ cup warm whole milk
- ½ cup vegetable shortening melted
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs lightly beaten
- 1 ½ tablespoons anise seeds
- ½ teaspoon vanilla extract
- 1 teaspoon salt
- Cooking spray
Instructions
- Add the instant dry yeast and granulated sugar to the warm milk in a large bowl. Whisk thoroughly and let rest 15 to 20 minutes, until a foamy layer develops on top.
- Add the rest of the warmed milk to the yeast mixture. Gradually add the melted vegetable shortening while continuing to whisk. Add in the granulated and brown sugars, whisking until completely dissolved.
- Stir in the beaten eggs, anise seeds, and vanilla extract. Mix the components together and stir until blended and smooth.
- Add the flour and salt to the bowl. Using a wooden spoon, mix until a ragged, sticky dough forms.
- Dump the dough out onto a floured surface. Work it hard, 12 to 16 minutes or so, until elastic and smooth. Form the kneaded dough into a ball.
- Coat a large bowl lightly with cooking spray. Put the dough in, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 3 hours, or until it has doubled in size.
- After rising, punch down dough on floured surface to remove large air pockets. Cut into 10 to 12 equal pieces; roll each piece into a round ball.
- Preheat the oven to 390°F (200°C). Prepare two baking sheets with parchment paper or silicone mats. Place one dough ball every 5 inches, 5 to 6 dough balls per tray. Lightly press each ball slightly flat with your hand.
- Drape the trays with clean towels and let the buns proof for another 15 to 20 minutes. Just before baking, lightly dust the tops with flour.
- Bake the trays one at a time in the middle rack for 10 to 15 minutes, or until the tops and bottoms are evenly golden. Take out of the oven and let it cool before serving.
