Argentinian Tortitas Negras
- 4 1/2 cups (plus extra as needed) all-purpose flour
- 1 teaspoon salt
- 2/3 cup Domino® Granulated Sugar
- 1 cup buttermilk
- 1 packet (2 1/2 teaspoons) active dry yeast
- 2 large eggs, room temperature, whisked
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened, cut into 8 pieces
- 3/4 cup Domino® Dark Brown Sugar
- 2 teaspoons molasses
- 1 tablespoon all-purpose flour
Blend the flour, salt and sugar together well in mixing bowl.
Heat the buttermilk in a small saucepan over low heat until warm. Stir the yeast into the warm milk; allow to bloom for 1 minute. Stir milk, then beaten eggs and vanilla into the dry ingredients in mixing bowl.
Knead the dough by hand on a lightly floured surface, or in the bowl with a dough hook on low speed, for about 7 minutes, adding the butter one piece at a time. Add enough additional flour, as needed, until the dough is no longer sticky.
Turn dough out onto a floured board. Clean and oil the bowl, then place the dough back into the bowl. Cover and let rise in a warm spot (about 78° to 80°F) for 1 hour or until risen, but not necessarily doubled in size.
Coat with oil, then line a 9x13x2-inch cake pan or individual biscuit molds with parchment paper.
Roll out the dough on a floured board, in 2 or 3 pieces, if desired, to 3/4 inch thickness. Cut dough with a 3-inch round biscuit cutter or plastic cup. Roll all the scraps again and cut them until all the dough is used. Place dough in prepared pan or molds. Dough pieces can be touching or separated, as desired.
Mix brown sugar, molasses and flour together with a pastry blender or fork in small bowl, working the molasses into the sugar and flour to make a wet sugar.
Brush the tops of each cake with water. Pat sugar mixture in a thick coating on top. Let tortitas rise again for 30 minutes.
Preheat oven to 350°F.
Bake 20 to 22 minutes, or until golden brown.
An easy buttermilk can be made by mixing 1 cup whole milk with 1 tablespoon white vinegar.