Pan Amasado

Ingredients

Active dry yeast

2 1/4 teaspoons

Granulated sugar

1 tablespoon

Warm milk

3/4 cup

All-purpose flour

4 cups, plus extra for dusting

Salt

1 teaspoon

Unsalted butter

1/4 cup, melted

Eggs

2, beaten

Instructions

1. In a small bowl, dissolve the active dry yeast and sugar in warm milk. Allow it to sit for about 5 minutes until it becomes foamy, indicating that the yeast is activated.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
3. Pour the yeast mixture, melted butter, and beaten eggs into the well of the flour. Mix well until a dough forms, ensuring all ingredients are thoroughly incorporated.
4. Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
5. Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal portions and shape each portion into a round ball.
8. Arrange the dough balls on a greased baking sheet, leaving space between each. Cover them with a kitchen towel and let them rise for another 30 minutes.
9. Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
10. Remove from the oven and let the Pan Amasado cool on a wire rack before serving.