Drumrolls please, today is World Bread Day! I decided to make a national treasure from Uruguay, “pan marsellés”, which you can describe as a particular bun with a special shape that is widely eaten and enjoyed in Uruguay, Latin America. It is not from the city Marseille in France, it is a bit confusing why and how it got its name. Regardless, it is definitely a Uruguayan bun that is eaten for any occassion. You may serve it sweet, savory, or you can go with butter and a sip of mate. There you have your Uruguayan breakfast.
If you are up for it, you can check this article in Spanish, in which Uruguayans want to declare these buns a national treasure. It is clearly something Uruguayans are very proud of and so I figured, I would introduce these to a wider audience outside of Uruguay and make them for World Bread Day. I did a bit of research and decided to use a recipe from a Uruguayan. It only needs simple all-purpose flour and should not be too hard for beginners either. If you are in Germany, I recommend using Type 550. So I hope you enjoy: ¡Buen provecho!
Credit: Vanefernandez_1 on Instagram (in Spanish)
These buns from Uruguay have their characteristic form, are sprinkled with cornflour and are enjoyed for any occasion. In this video you can see how I make them. For the dough combine all ingredients to a large kneading bowl and knead for 8-10min on low until you have an elastic dough. Form to a ball, cover with a damp towel and let rise until it has doubled in size (took me about an hour). Meanwhile for the brushing whisk together flour, water, and oil in a small bowl and set aside. Roll out the dough on a slightly floured surface into a rectangle of about 30x40cm. Brush the rectangle with neutral oil, then cover completely with cornflour/polenta. This side will need to be facing downwards, so you will have to turn the rectangle 180 degrees. Now brush the side facing upwards with the flour-water mix. You want to fold the dough vertically so that you have a rectangle half the size and with the surface covered in the cornflour/polenta. Check video for further clarity. Using a scraper or something similar cut vertically the fully length of the rectangle, but be sure not to cut fully through. Once done, cut horizontally about every 5 centimeters, these will be your buns. With the cut side facing upwards, place them in a casserole or similar, cover with damp towel again and let rise until puffy and considerably bigger. It took me about half an hour. Preheat oven to 200 degrees Celsius and bake the buns on medium rack for about 20 minutes or until golden. As is always the case with yeast dough, they will taste best on the day made.Buns from Uruguay: pan marsellés
Ingredients
Instructions
10 Comments
Tartasacher
Friday October 18th, 2024 at 09:58 PMMuchas gracias por tu comentario en mi blog. Ya he puesto el enlace. Por cierto delicioso pan que tengo que probar
zorra vom kochtopf
Monday October 21st, 2024 at 02:40 PMOh, diese Brötchen müssen wir unbedingt bekannt machen! Mal gucken, nächstes Jahr könnten wir sie ja mal beim #synchronbacken machen. Danke für deine Teilnahme am World Bread Day!
Lizet Bowen
Thursday October 24th, 2024 at 02:39 AMMmm. that looks perfect for my mate!
Jenny
Thursday October 24th, 2024 at 06:41 AMI do agree!
speedy70
Thursday October 24th, 2024 at 03:56 PMBelli e soffici i tuoi panini, comlimenti!!!
Jenny
Thursday October 24th, 2024 at 05:31 PMThank you so much!
Pane-Bistecca
Friday October 25th, 2024 at 07:18 AMWelch schoene Broetchenm!!!
LG Wilma
Jenny
Friday October 25th, 2024 at 08:51 AMDanke dir, liebe Wilma!
Gina
Saturday October 26th, 2024 at 03:43 PMEsta forma de darle forma al pan es muy interesante. Me gustó saber que es un pan típico de Uruguay.
También estoy participando en WBD y por décima vez.
Jenny
Saturday October 26th, 2024 at 05:25 PMSi, es un pan muy tipico de Uruguay. Saludos desde Munich, Jenny