Sunday, November 26, 2006


The sacaduros were a bit of a process, but well worth the effort. Would I make them for a huge party? No. But for Thanksgiving dinner for 5 of us, making a dozen rolls wasn't a problem.

The recipe comes from The Bread Bible by Rose Levy Beranbaum. It calls for a batch of the Basic Hearth Bread dough from the same book. The Hearth Bread has become my standard crusty bread recipe, so even though this was a new recipe, I was familiar with the basic dough.

Once the dough is made, you tear off pieces that are about 2 tablespoons (or, if you're me, "that-looks-roll-sized" pieces... very precise). Roll them into a ball, then flatten into a disc. You then fold the dough around a cube of butter, making a sealed package. The recipe calls for 1/2" cubes, but I thought that would be overkill, so I used a 1/2" cube for every 2 rolls, cutting the butter in half. Knowing my family, I figured that even if I told them repeatedly that the rolls had butter in them, they'd still add more butter (which is exactly what happened).

Once the roll is shaped, you place it sealed-end down into a bed of flour, and continue shaping the remaining rolls. The recipe and I differed hugely on the next point. According to the recipe, you're NOT supposed to brush the excess flour off of the rolls before baking. However, my rolls were absolutely covered in flour, so much so that they resembled powdered sugar doughnuts. I brushed most of the excess off, leaving just a dusting of flour on the tops.


They came out great. Nice chewy crust, and very moist inside thanks to the butter.

And every time I page through this book, I'm reminded of exactly how many things I still have to try out...

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