Pineapple Bliss Semita
Indulge in the delightful flavors of Pineapple Bliss Semita, a traditional Salvadoran pastry that's sure to elevate any gathering. This sweet treat features a soft, pillowy bread dough generously filled with luscious pineapple preserves, harmoniously infused with warm cinnamon. Perfectly baked to a golden brown, this exquisite tart offers a wonderful contrast of textures, with a delicate, caramelized crust atop an irresistibly sweet and fruity filling. Ideal for afternoon tea, a cozy coffee break, or as a sweet finish to any meal, this recipe brings a taste of El Salvador to your kitchen. Let the heavenly aroma of freshly baked semita fill your home, and savor each delectable bite, either warm or at room temperature!
N/A
Servings
250
Calories
13
Ingredients
Ingredients
Milk
3/4 cup (Lukewarm)
Unsalted Butter
1/2 cup (Melted)
Sugar
1/4 cup (Granulated)
Salt
1 1/4 teaspoons (None)
Warm Water
1/3 cup (At 110°F)
Active Dry Yeast
1 package (1/4 ounce) (Activated)
All-Purpose Flour
5-6 cups (Plus extra for dusting)
Eggs
3, lightly beaten (None)
Pineapple Preserves
1 1/2 cups (Or pineapple marmalade)
Ground Cinnamon
2 teaspoons (None)
Egg
1 (Beaten for egg wash)
Milk or Water
2 tablespoons (For egg wash)
Sugar
1/4 cup (For sprinkling)
Instructions
1
In a saucepan, combine the milk, unsalted butter, sugar, and salt. Heat gently, stirring occasionally, until the butter melts and the sugar dissolves. Remove from heat and allow to cool to lukewarm.
2
In a small bowl, mix warm water (about 110°F) with the active dry yeast. Let it sit for 5-10 minutes until frothy, indicating that the yeast is activated.
3
In a large mixing bowl, add 4 cups of the all-purpose flour, creating a well in the center. Pour in the yeast mixture, the lukewarm milk mixture, and the lightly beaten eggs. Stir with a wooden spoon until the dough begins to form.
4
Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes, adding more flour as necessary, until it becomes smooth, elastic, and no longer sticky.
5
Place the kneaded dough into a large, lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
6
Once risen, punch down the dough to deflate it. Divide the dough into two equal pieces. Roll out one piece to fit the bottom of a greased 11x17-inch baking pan. Place the rolled dough in the pan and trim any excess.
7
In a bowl, combine pineapple preserves with cinnamon. Spread this mixture evenly over the bottom crust, leaving a 1-inch border around the edges.
8
Take a quarter of the second dough piece and set it aside. Roll out the remaining dough to cover the baking pan as a top layer. Place it over the pineapple filling and trim as necessary. Use a fork to press down the edges and seal the semita.
9
Knead the reserved dough scraps into a ball and roll it out to about 1/4-inch thick. Cut this dough into long strips approximately 1/4-inch wide.
10
Preheat your oven to 350°F (175°C). Beat the reserved egg with milk or water for an egg wash. Brush this mixture over the top layer of the semita.
11
Arrange the strips in a criss-cross pattern on top of the semita, brushing them with the egg wash as well. Generously sprinkle sugar over the entire surface.
12
Allow the semita to rest for 30 minutes, covered loosely with a towel. Poke the surface gently with a toothpick to prevent it from puffing up too much during baking.
13
Bake in the preheated oven for 30 to 40 minutes or until the top is golden brown. Remove from the oven and allow to cool slightly. Cut into 12-14 portions and serve warm or at room temperature, ideally complementing a cup of coffee, tea, or hot chocolate.
Nutrition Information
11g
Fat
34g
Carbs
4g
Protein
1g
Fiber
13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Pineapple Bliss Semita?
Pineapple Bliss Semita is a traditional Salvadoran pastry featuring a soft bread dough filled with pineapple preserves and cinnamon.
What is the origin of this recipe?
This is a traditional Salvadoran recipe that brings the taste of El Salvador to your kitchen.
What are the primary flavors of this pastry?
The pastry features luscious pineapple preserves harmoniously infused with warm cinnamon and a sweet, caramelized crust.
How many calories are in one serving of Pineapple Bliss Semita?
Each serving contains 250 calories.
How much fat is in each portion?
There are 11 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 34 grams of carbohydrates.
How much sugar does each piece contain?
There are 13 grams of sugar per serving.
What type of yeast is used in this recipe?
The recipe calls for one 1/4 ounce package of active dry yeast.
What temperature should the water be to activate the yeast?
The water should be approximately 110°F.
How long should I knead the dough?
The dough should be kneaded for about 8 to 10 minutes until smooth and elastic.
How long does the dough need to rise?
The dough should rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
What size baking pan is required?
An 11x17-inch greased baking pan is recommended for this recipe.
Can I use pineapple marmalade instead of preserves?
Yes, pineapple marmalade can be used as a substitute for pineapple preserves.
How much cinnamon is added to the pineapple filling?
The recipe uses 2 teaspoons of ground cinnamon for the filling.
What is the baking temperature for the semita?
The oven should be preheated and set to 350°F (175°C).
How long does the semita need to bake?
It should be baked for 30 to 40 minutes or until the top is golden brown.
How many portions does this recipe yield?
The recipe makes approximately 12 to 14 portions.
What is the purpose of the egg wash?
The egg wash is used to help the top layer brown and to help the sugar sprinkle adhere to the surface.
How do I create the decorative top?
Reserve a small portion of dough to cut into long strips and arrange them in a criss-cross pattern over the top layer.
Why should I poke the surface with a toothpick?
Poking the surface gently prevents the dough from puffing up too much during the baking process.
How long should the pastry rest before baking?
Allow the assembled semita to rest for 30 minutes while covered loosely with a towel.
What type of flour is best for this recipe?
All-purpose flour is recommended, specifically 5 to 6 cups depending on dough consistency.
What kind of butter should I use?
The recipe specifies 1/2 cup of melted unsalted butter.
How much protein is in a serving?
There are 4 grams of protein per serving.
What are the recommended beverage pairings?
It is ideally served with a cup of coffee, tea, or hot chocolate.
Should the semita be served warm or cold?
It can be enjoyed either warm or at room temperature.
How do I seal the edges of the pastry?
Use a fork to press down the edges to seal the top and bottom dough layers together.
Is there salt in the dough?
Yes, the recipe includes 1 1/4 teaspoons of salt.
What is the texture of the finished crust?
The crust is delicate and caramelized with a sugary crunch on top.
Does this recipe contain fiber?
Yes, there is 1 gram of fiber per serving.