Biscocho from Scratch
User Reviews
5
Biscocho from Scratch
Description
This biscocho starts with a dough combining milk, sugar, salt, butter, flour, yeast, and egg, kneaded until smooth and elastic. It undergoes a first rise until doubled, then is divided, shaped into logs, allowed to rise again briefly, and baked at 370°F. After baking, pieces are brushed with softened butter and sweetened condensed milk, which adds a sticky, sweet coating once cooled.
The finished biscocho is characterized by a crunchy crust and a firm crumb inside, making it ideal as a snack or a complement to warm beverages.
If using fresh bread for biscocho, baking longer at a low temperature (around 100°C) for 1 to 2 hours helps the bread dry out and harden properly, ensuring the traditional texture of biscocho.
Ingredients
DOUGH:
- 1 cup milk
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 tablespoon butter or margarine
- 3 cups all-purpose flour
- 1 ½ teaspoon instant dry yeast
- 1 medium egg
COATING:
- ½ tick butter softened, not melted, or margarine
- ½ cup sweetened condensed milk
Instructions
- In a bowl, combine milk, sugar, salt, and butter. Stir until sugar and salt are dissolved. Warm in microwave until luke-warm. Remove from microwave and add the egg and beat several times until well blended.
- In a big bowl, mix together flour and yeast. Pour in the liquid mixture over the flour and mix until a dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 7-10 minutes.
- Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or longer.
- Punch down the dough and divide into 4 equal parts using a knife or dough slicer. Roll each into a log about 6-inch long. Arrange the pieces on a baking sheet and cover with a clean kitchen towel. Leave them to rise for another 10-15 minutes.While waiting, preheat oven 370° F /185°C.
- Bake for 15 minutes or until the sides are a slightly brown. Remove from the oven and let cool down. Cut each piece into 4 equal parts, lengthwise.
- Place them in a bread box or simply cover with a dry kitchen towel. Leave them at room temperature for a day or two (or longer) to dry out and harden. You may also proceed to the next step without drying them out but adjust for longer baking time.
- Preheat oven to 150°C.
- Arrange the pieces on a baking sheet lined with parchment paper. Brush a thin layer of softened butter or margarine on each piece on the cut sides. Next, brush them liberally with condensed milk.
- Bake for 20-30 minutes or until the edges are slightly golden and condensed milk has become glossy but no longer tacky. Bread should also dry out and become crunchy.
Notes
- For fresh bread biscocho, bake at 100°C for 1 to 2 hours to dry and harden the bread properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 213mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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