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!