Pan Cubano Recipe
Make Pan Cubano Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (110°F) with sugar and yeast. Stir gently and let sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and lard or shortening. Mix until it forms a shaggy dough.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Shaping and Baking
- 5
Shape the Dough
Once the dough has risen, punch it down to release the air. Divide it into two equal pieces. Roll each piece into a rectangular shape, about 1 inch thick.
- 6
Second Rise
Place the shaped dough on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30-45 minutes.
- 7
Preheat Oven
Preheat your oven to 375°F (190°C) during the second rise.
- 8
Bake
Bake the loaves in the preheated oven for about 25-30 minutes or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
- 9
Cool and Prepare
Remove the loaves from the oven and let cool on a wire rack. Once cooled, spread butter over the top and sprinkle with sea salt.
