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Semita alta
Semita alta: Salvadoran layered sweet bread with pineapple jam
Salvadoran panaderías sell two semitas: the flat semita pacha and this tall one, built from soft sweet dough layered with pineapple or panela jam, so each slice shows dark stripes of fruit. It is bought by the slab for breakfast and afternoon coffee across the country. Dry dough is the common mistake; it should feel soft and slightly tacky, or the layers bake up like biscuit. Chef's tip: make the pineapple jam the day before and chill it; cold, thick jam spreads cleanly and doesn't leak out of the layers.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
For the pineapple jam
- 1 ⅛ lb fresh pineapplepeeled, finely chopped
- 5 ½ oz panela or soft brown sugar
- 1 tbsp cornflourmixed with 2 tbsp water
To finish
- 1 tbsp sugarfor sprinkling
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Method
0/7 doneStep 1: Cook 1 ⅛ lb fresh pineapple, 5 ½ oz panela or soft brown sugar and 1 cinnamon stick in a pan over a medium heat, stirring, until thick and jammy. Stir in 1 tbsp cornflour and cook 2 minutes more until a spoon leaves a clear trail. Cool completely.
25 minStep 2: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 ⅞ oz sugar and 1 tsp salt. Add ¾ cup warm milk and 1 egg and knead for 5 minutes, then knead in 2 ⅞ oz butter until the dough is smooth, soft and slightly tacky.
12 minStep 3: Cover and leave in a warm place until doubled.
60 minStep 4: Divide the dough into three. Roll each piece to fit a greased 23 × 33 cm tin.
Step 5: Lay one sheet in the tin, spread with half the jam, add the second sheet, the rest of the jam, then the last sheet. Press the edges to seal and prick the top with a fork.
Step 6: Cover and rise for 30 minutes. Heat the oven to 350°F (325°F fan).
30 minStep 7: Sprinkle with 1 tbsp sugar and bake for 35–40 minutes until deep golden and hollow-sounding when tapped underneath. Cool before cutting into squares.
40 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 50 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does semita alta take?
- About 120 minutes in total: 75 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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