Coquito Paraguayo
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
575 kcal
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Cuisine
Paraguayan
Coquito Paraguayo
Description
Coquito Paraguayo is prepared by mixing flour, salt, sugar, instant dry yeast, and optionally anise seeds in a stand mixer. Warm water, softened butter, and malt syrup or honey are added, and the dough is mixed first slowly, then at medium speed until it becomes firm, elastic, and pulls away from the bowl's sides. After resting, the dough is shaped into breadsticks and baked on parchment-lined sheets at 400°F (200°C).
The use of anise seeds adds a subtle licorice aroma while malt syrup or honey contributes to a mild sweetness and enhances crust color and texture. The baking method yields breadsticks with a crispy crust and chewy crumb.
This bread is suitable for snacking or serving alongside meals, providing a distinctive taste compared to regular breadsticks.
Notes in the recipe suggest that freshly baked Coquito Paraguayo can remain fresh and crispy for up to a week if stored in an airtight container. Dough can also be prepared ahead and refrigerated for up to 24 hours before shaping and baking.
Ingredients
- 1 kg bread flour or all-purpose flour
- 250 g butter room temperature, unsalted or salted; or margarine
- 10 g instant dry yeast
- 50 g granulated sugar
- 20 g kosher salt
- 1 tablespoon anise seeds (Optional)
- 5 g malt syrup I used Eden Organic Barley Malt Syrup, or honey
- 500 ml water approximate; warm (110ºF-115ºF
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.
Notes
- Store baked Coquito Paraguayo breadsticks in an airtight container to keep them fresh and crispy for up to one week.
- You can prepare the dough ahead of time by refrigerating it tightly wrapped for up to 24 hours; allow it to come to room temperature before shaping and baking.
User Reviews
Overall Rating
5
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