Actually, Selene says you can't sub nectar, because it is too thin. I made a batch using guava _paste_ that I blended 1:1 with water, which did work, but it contains a lot of added sugar, so the guava flavor wasn't nearly as strong. I don't know where you live, but hopefully there is someplace to find the puree!
thanks, Andrew! i'm in Santa Fe, NM, where we don't have a ton of large markets, but i'll search for it! might be able to find it in nearby Albuquerque.
Allison - I haven't tested it out, but give how little development the dough needs, I bet you could get away with giving the dough folds every 15m or so during the bulk proof. Let me know if you try it, if it works I will add notes to the recipe.
Maggie - guava puree is much thinner than pumpkin, closer to yogurt consistency or so. I imagine if you thinned out the pumpkin puree with water, it might work. But the guava flavor is pleasant and subtle here, so I'd recommend trying it if you can!
I was just looking for Pan de Muerto ideas — thank you!
this is so cool and very exciting! any thoughts about some way to sub, say, guava nectar for the puree if that's not available where i am?
Actually, Selene says you can't sub nectar, because it is too thin. I made a batch using guava _paste_ that I blended 1:1 with water, which did work, but it contains a lot of added sugar, so the guava flavor wasn't nearly as strong. I don't know where you live, but hopefully there is someplace to find the puree!
thanks, Andrew! i'm in Santa Fe, NM, where we don't have a ton of large markets, but i'll search for it! might be able to find it in nearby Albuquerque.
Oh, definitely. There must be a Mexican market somewhere nearby that has it.
Hello! I'm wondering if there's an alternate method for mixing the dough if one doesn't have a stand mixer. Thanks!
Allison - I haven't tested it out, but give how little development the dough needs, I bet you could get away with giving the dough folds every 15m or so during the bulk proof. Let me know if you try it, if it works I will add notes to the recipe.
I wonder if it would work to use pumpkin puree if one can't find guava (or perhaps, has family members who don't love the taste of guava).
Maggie - guava puree is much thinner than pumpkin, closer to yogurt consistency or so. I imagine if you thinned out the pumpkin puree with water, it might work. But the guava flavor is pleasant and subtle here, so I'd recommend trying it if you can!
Thank you!! 🙏 These look wonderful!
I found guava purée in a frozen 1 kg package, so I will be making several to share. Question: Can the instant yeast 28 grams be reduced?
why? I wouldn't reduce it myself.
I thought I was a few grams short, but not the case. That was fun AND delicious!
Now I have 1 ounce frozen cubes of guava at the ready. Feliz Día de los Muertos! 💀