Medianoche Bread
Soft, slightly sweet, and irresistibly golden, Medianoche Bread is a Cuban classic that takes homemade baking to the next level. Perfectly crafted for making the iconic medianoche sandwich, this rich and tender bread features a delicate blend of bread flour, milk, butter, and eggs, giving it a pillowy texture that pairs beautifully with savory fillings. Its signature golden hue comes from a lightly brushed egg wash, which also lends a tempting shine to each perfectly shaped roll. With just 40 minutes of prep time and a simple yet rewarding kneading process, these rolls are ideal for both novice and seasoned bakers. Whether used for a traditional Cuban sandwich or enjoyed with a pat of butter, Medianoche Bread is a must-try recipe that captures the heart of Cuban cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 390 grams Bread flour
- 50 grams Granulated sugar
- 7 grams Salt
- 7 grams Instant yeast
- 120 milliliters Whole milk
- 60 grams Unsalted butter
- 3 units Large eggs
- 1 unit Egg yolk (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Stir to evenly distribute the dry ingredients.
Heat the milk until warm (but not boiling), about 40-43°C (105-110°F). Add the softened butter to the warm milk and stir until melted.
Whisk 2 whole eggs into the milk and butter mixture until well combined.
Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook.
Knead the dough for 8-10 minutes, either in the stand mixer on medium speed or by hand on a lightly floured surface, until the dough is smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1.5 hours or until it doubles in size.
Punch down the dough and divide it into 6 equal pieces. Shape each piece into a smooth oval roll, approximately 15 cm in length.
Place the shaped rolls onto a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel, and let them rise again for 45-60 minutes until puffy.
Preheat your oven to 180°C (350°F). While the oven heats, prepare the egg wash by whisking together 1 egg yolk and water. Brush the egg wash lightly over the tops of the rolls.
Bake the rolls in the preheated oven for 20-25 minutes, until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let the Medianoche bread cool completely on a wire rack before serving or using in sandwiches.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 57.2 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 333 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
