📝 About This Recipe
The Telera is the unsung hero of Mexican street food, characterized by its iconic three-hump shape and its soft, pillowy interior protected by a thin, golden crust. Originating from the bustling bakeries of Mexico City, this bread is specifically designed to hold the heavy fillings of a Torta without falling apart. Its subtle hint of sweetness and light texture make it the perfect canvas for everything from creamy avocado to spicy chorizo.
🥗 Ingredients
Dough Base
- 500 grams All-purpose flour (plus extra for dusting)
- 300 ml Warm water (approximately 105°F)
- 7 grams Active dry yeast (one standard packet)
- 15 grams Granulated sugar
- 10 grams Fine sea salt
Fats and Texture
- 40 grams Vegetable shortening (at room temperature)
- 20 grams Unsalted butter (softened)
- 1 tablespoon Cornstarch (for dusting the scoring tool)
The Finish
- 2 tablespoons Whole milk (for brushing)
- 1 teaspoon Vegetable oil (to grease the bowl)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture into the well. Add the softened vegetable shortening and butter. If using a stand mixer, use the dough hook attachment on low speed to combine.
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4
Knead the dough for about 8-10 minutes by machine or 12-15 minutes by hand on a lightly floured surface. The dough should become smooth, elastic, and slightly tacky but not sticky.
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5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Divide the dough into 10 equal portions (approx. 85-90g each).
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7
Roll each portion into a smooth ball, then flatten it with the palm of your hand into an oval shape about 5 inches long and 3 inches wide.
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8
Place the ovals on two baking sheets lined with parchment paper, leaving at least 3 inches of space between them.
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9
To create the signature Telera shape, use a thin rolling pin or the handle of a wooden spoon dusted in cornstarch. Press down firmly length-wise to create two deep parallel indentations, dividing the roll into three sections. Do not cut all the way through.
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10
Cover the shaped rolls loosely with a clean kitchen towel and let them proof for another 45 minutes until they look puffy.
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11
Preheat your oven to 400°F (200°C). Place a shallow pan of water on the bottom rack of the oven to create steam, which helps achieve the perfect crust.
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12
Just before baking, lightly brush the tops of the rolls with milk for a subtle golden sheen.
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13
Bake for 15-18 minutes, rotating the pans halfway through, until the rolls are golden brown and sound hollow when tapped on the bottom.
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14
Transfer the Teleras to a wire rack to cool completely before slicing.
💡 Chef's Tips
For the most authentic texture, do not skip the vegetable shortening; it provides the specific softness unique to Mexican panaderia breads. When making the indentations, press harder than you think you need to; the dough will spring back during the second rise and baking. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light turned on. Store leftovers in a sealed plastic bag to keep them soft, as these breads can dry out quickly due to their low fat content.
🍽️ Serving Suggestions
Slice horizontally and toast with a bit of butter to make a classic 'Torta de Jamón' with ham, panela cheese, and pickled jalapeños. Use as a base for 'Molletes' by spreading with refried beans, topping with melting cheese, and broiling until bubbly. Serve alongside a bowl of hot Pozole or Menudo to soak up the delicious broth. Perfect for breakfast when filled with scrambled eggs and chorizo or simply dipped into a cup of Mexican hot chocolate.