Coquito Paraguayo
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
575 kcal
-
Cuisine
Paraguayan
Coquito Paraguayo
Report
Coquito Paraguayo is similar to Italian Grissini and is a staple of Paraguayan cuisine. Its satisfyingly crisp and shattering crust makes it incredibly addictive!
Share:
Ingredients
- 1 kg bread flour or all-purpose flour
- 250 g unsalted or salted butter or margarine , room temperature
- 10 g instant dry yeast
- 50 g granulated sugar
- 20 g kosher salt
- 1 tablespoon anise seeds (Optional)
- 5 g Malt Syrup or honey , I used Eden Organic Barley Malt Syrup
- 500 ml (approx.) warm water (110ºF-115ºF)
Add to Shopping List
Instructions
- Preheat your oven to 400°F (200°C).
- Line two 13'' x 18'' baking sheets with parchment paper.
- In a stand mixer bowl with the dough hook attachment, combine the flour, salt, sugar, anise seeds, and instant dry yeast.
- Pour warm water, softened butter, salt, and malt syrup (if using) into the dry ingredient mixture.
- Mix on low speed for 4 minutes. Then, increase the speed to medium and mix for an additional 3 minutes. Continue mixing on medium speed until the dough forms a firm but elastic consistency and pulls away from the side of the mixer bowl.
- ⚠️👉 (At this point, the mixer should be running at medium speed; a high speed would work the dough too roughly, breaking the structure of the gluten rather than promoting its development.)
- Lightly oil a bowl and your hands, then transfer the dough into it. Briefly push the dough into itself to form a smooth ball. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 15 minutes.
- After the dough has risen, punch it down to release the air. Divide the dough into 2 equal pieces. Keep one piece covered while working with the other to prevent drying out.
- Roll out one piece of dough on a large work surface until it's about ½ inch thick. Cut the dough into strips approximately 1 inch wide. Take each strip and roll it under both hands until it's about ½'' to ¾'' in diameter and 13 inches long. Trim the ends and cut the dough diagonally into 1-inch pieces.
- Place the shaped coquitos on the prepared baking sheets, ensuring space between each piece to allow for expansion during baking.
- Bake until golden brown and dry to the touch, about 15 to 20 minutes, switching the pans halfway through. Once baked, remove the coquitos from the oven and let them cool completely on the pan.
Equipments used:
Notes
- How to Store
- Coquitos remain fresh and crispy for a week when stored in an airtight container or sealed plastic bag.
- Make-Ahead
- Prepare Paraguayan breadstick dough ahead by refrigerating it tightly wrapped in plastic for up to 24 hours. Prior to baking, let the dough sit at room temperature for 15-20 minutes. Proceed with recipe instructions for shaping and baking
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
