The Best Cemitas Recipe – Easy & Flavorful!
Sweet cemitas are a cherished Mexican treat that transforms your mornings into something extraordinary. These airy, delicately sweetened buns pair perfectly with a steaming cup of coffee, offering a delightful blend of flavor and tradition in every bite.
Infused with aromatic anise seeds and a hint of vanilla, cemitas embody warmth and nostalgia. Their soft, fluffy texture is the result of a carefully crafted dough that’s kneaded to perfection and baked until golden. It’s a treat worth savoring.
Whether you’re recreating fond memories or discovering them for the first time, cemitas are a simple yet indulgent way to bring a touch of Mexico to your table.
Cemitas: Key Ingredients for Sweet Mexican Morning Bliss
- Instant Dry Yeast: The heart of the dough, bringing life and lightness to these fluffy buns.
- Whole Milk: Adds richness and a creamy texture to ensure a tender crumb.
- Vegetable Shortening: Infuses the dough with a soft, melt-in-your-mouth quality.
- Anise Seeds: A fragrant touch of licorice-like warmth, quintessential to cemitas’ unique flavor.
- Vanilla Extract: A hint of sweetness that enhances the aromatic profile of the buns.
Recipe Tips for Perfect Cemitas
- Proofing Perfection: Ensure your yeast mixture becomes frothy and foamy during proofing. If it doesn’t, your yeast may be inactive, and your dough won’t rise properly. Warm, not hot, milk is key to activating the yeast.
- Kneading Matters: Knead the dough thoroughly for 12-16 minutes to develop the gluten structure that gives cemitas their signature fluffy texture. If the dough feels sticky, sprinkle small amounts of flour as needed but avoid over-flouring.
- Temperature Control: Create the perfect environment for your dough to rise by placing it in a warm, draft-free spot. Cover it with a kitchen towel or plastic wrap to retain moisture and prevent drying out during proofing.
What to Serve with Cemitas
- Coffee or Hot Chocolate: The sweet and aromatic flavor of cemitas pairs beautifully with a robust cup of coffee or creamy Mexican hot chocolate, enhancing your breakfast or snack experience.
- Fresh Fruit: Serve cemitas alongside a colorful fruit platter featuring mango, pineapple, or berries. The natural sweetness and juiciness of the fruit complement the subtle sweetness of the buns.
- Spread and Dips: Elevate your cemitas by serving them with honey, dulce de leche, or a fruit jam. These add an extra layer of indulgence, making each bite irresistible.
FAQ
1. Can I use butter instead of vegetable shortening?
Yes, unsalted butter is a suitable alternative, but it may slightly alter the texture. Butter adds a richer flavor but results in a denser crumb.
2. How do I store leftover cemitas?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months.
3. Can I skip the anise seeds?
While anise seeds are traditional and provide a unique flavor, you can omit them or replace them with a hint of cinnamon for a different flavor profile.
4. Why do I need to bake one tray at a time?
Baking one tray at a time ensures even heat distribution, resulting in uniformly golden and perfectly baked buns.
Cemitas
Ingredients
- For the Yeast Mixture:
- ½ cup warm whole milk
- 4 tablespoons instant dry yeast
- 1 tablespoon granulated sugar
- For the Buns:
- 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 whisked
- 1 ½ tablespoons anise seeds
- ½ teaspoon vanilla extract
- 1 teaspoon salt
- Cooking spray
Instructions
- In a large mixing bowl, combine the warm milk, instant dry yeast, and granulated sugar. Whisk the mixture thoroughly and let it rest for 15–20 minutes, allowing it to become frothy and foamy.
- Gradually add the remaining warm milk to the yeast mixture. While continuously whisking, slowly pour in the melted vegetable shortening. Incorporate both the granulated sugar and light brown sugar, stirring until well blended.
- Stir in the whisked eggs, anise seeds, and vanilla extract, mixing until the ingredients form a smooth, homogeneous mixture.
- Add the all-purpose flour and salt to the bowl. Use a wooden spoon to combine the ingredients until they form a loose dough.
- Transfer the dough to a lightly floured surface. Knead for 12–16 minutes, pushing and folding the dough until it becomes smooth and elastic. Shape the dough into a ball.
- Lightly grease a large bowl with cooking spray. Place the dough ball in the bowl, cover it with plastic wrap or a clean kitchen towel, and set it in a warm area to rise. Let it rest for 1–3 hours, or until it doubles in size.
- Punch down the risen dough on a floured surface to release air. Divide the dough into 10–12 equal portions and roll each into a small ball.
- Preheat your oven to 390°F (200°C). Line two baking trays with parchment paper or silicone baking mats. Arrange 5–6 dough balls on each tray, leaving approximately 5 inches of space between them. Gently press each ball with your hands to slightly flatten them.
- Cover the trays with kitchen towels and allow the buns to rise again for 15–20 minutes. Lightly dust the tops with flour.
- Bake one tray at a time on the middle rack for 10–15 minutes, or until the buns are golden on the top and bottom. Remove from the o
