How to make Cemitas buns
Votes: 1
Time: 30 min plus fermentation time
Complexity: easily
Quantity: 6 buns
Complexity: easily
Quantity: 6 buns
These authentic cemitas buns are primarily used to make the Mexican sandwich of the same name, but you can also use them to make any other sandwiches with a heavy filling or sauce without worrying about the bun crumbling, breaking, or becoming soggy. Traditional cemitas yeast buns have a sturdy crust that holds a substantial filling, and a dense yet delicious crumb with a delicate, creamy flavor. Cemitas are always topped with sesame seeds. The slightly sweet flavor of the buns pairs perfectly with the meat filling, enhancing the overall flavor of the sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g (2.5 cups) premium flour
- 250 ml heavy cream
- 3 eggs, divided
- 1 teaspoon of instant yeast
- 1.5 tsp coarse salt (or 3/4 tsp table salt)
- 3 tablespoons of sugar
- 0.5 cup sesame seeds
- Coarse sea salt
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Cooking the dish according to the recipe:
- In the bowl of a food processor, combine the flour, cream, 2 eggs, yeast, salt, and sugar. Knead the dough until it forms a ball on the blade, about 45 seconds. The dough will be very sticky. Alternatively, mix the dough in the bowl of a stand mixer fitted with the paddle attachment, adding the ingredients at medium speed and mixing until the dough comes together.
- Place the dough in a large bowl, cover tightly with cling film and let rise at room temperature for 4 hours until it rises to about 1.5 times its original volume.
- Lightly dust the dough with flour and turn it out onto a floured work surface. Form it into a large ball, then use a bench scraper or sharp knife to cut it into 6 equal pieces. Dust your hands with flour and shape each piece into a ball. Transfer the dough, seam-side down, to a parchment-lined baking sheet. Cover with plastic wrap, then cover with a kitchen towel, and let rise at room temperature for 1 hour.
- Meanwhile, position the oven rack on the middle shelf and preheat the oven to 230°C (430°F). Before baking, beat the remaining egg with 1 tablespoon of water. Brush the top of each bun evenly with the egg mixture. Sprinkle generously with sesame seeds and a pinch of coarse salt.
- Bake until golden brown, about 12 to 15 minutes. Remove from the oven, transfer the buns to a wire rack, and let them cool completely before serving. Buns can be stored in a plastic or paper bag in the refrigerator for up to 1 week. Before serving, reheat in a warm oven or toaster.
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