This morning I had homemade Marquesote, (Salvadoran sweet bread), for breakfast.
I’ll share my recipe with you but I first I want to tell you why I took the photo of my Marquesote. I was invited to participate in a program by Kellogg’s and non-profit Action For Healthy Kids which helps feed hungry kids across the country. You simply go to ComparteTuDesayuno.com (or the English version, ShareYourBreakfast.com) – and upload a photo or give a description of your breakfast. You can also text a photo of your breakfast with the word “Share” or “FAVOR” to 21534. You can do this each day between now and July 31, 2011 – Each time you do, Kellogg’s will donate the monetary equivalent of a school breakfast to Action for Healthy Kids. Qué chévere, right?
Now, as promised, the recipe so you can have a taste of Marquesote, too.
Marquesote (Salvadoran sweet bread)
2 cups of cake flour
1 cup of sugar (a little more can be added if you’d like it sweeter.)
2 teaspoons of yeast
2 teaspoons of vanilla extract
Optional: A few dashes of cinnamon
1. Mix together the yeast and cake flour in a medium bowl. (Add the cinnamon if using.)
2. Separate the eggs into two different bowls. (The whites should be in a large mixing bowl. Yolks in a small bowl.)
Tip: To separate the eggs, crack an egg in half and pour the yolk back and forth between the shells over the bowl until all the white has dropped into the bowl below. You will be left with just the yolk after a few passes back and forth. The yolk can then be dropped into a separate bowl.
3. Grease a 9×13 glass or metal pan. Preheat the oven to 450 F.
4. With an electric mixer on high, beat the egg whites until stiff.
Tip: Not sure if the egg whites are stiff yet? Tilt the bowl – if it moves or there is any liquid, you’re not done.
5. Add the sugar little by little while continuing to use the electric mixer.
6. Add the yolks little by little while continuing to use the electric mixer. Repeat with the flour/yeast mixture. Add vanilla extract. Mix until all ingredients are combined.
7. Pour the batter into the pan and bake for 15-20 minutes. Remove to cool when golden brown. Serve with milk or coffee.
*UPDATE* – The bake time for this recipe has been lowered. As ovens vary, please keep an eye on your marquesote to ensure it does not burn.