Pan Telera [Video+Recipe] Easy Telera Bread

Learn how to make telera, the traditional Dominican Christmas bread. Now you can serve it regardless of where in the world you live.

Course Dinner

Cuisine Dominican

Keyword how to make telera bread, ingredients in telera bread, telera bread in english

Prep Time 2 20

Cook Time 30

Total Time 2 50

Servings servings

Calories 365kcal

Author Wendy - Dominican Cooking

In the bowl of a stand mixer combine the flour, salt, sugar, instant yeast, egg, water, and milk.

Knead at medium speed with the dough hook for 5 minutes, or until all the ingredients are well combined and have a smooth texture.
Add the butter to the mixer bowl, and knead for 5 more minutes. You may need to scrape the sides halfway through to make sure everything is combined well. Cover the bowl with a clean kitchen towel, and let rest for 1 minute

Once a minute has passed, check if the wheat gluten has developed by stretching a part of the dough with wet fingers until it becomes translucent without breaking.
If it is not ready, knead for 5 more minutes. It should be a shiny, soft dough.

Spread the dough and sprinkle with the anise and fold a few times to incorporate.
Form a ball and place it in a glass or greased bowl, cover and let it rest it in the refrigerator for 1 hour.

Remove from the refrigerator. Pour a little flour on the counter. Place the dough on the floured surface, and with the help of a rolling pin stretch it into a rectangle.
Roll the edges on the longer side, until you have two cylinders that meet in the center, one cylinder slightly larger than the other.

Place on a baking tray lined with parchment paper or a silicone liner, with the opening of the cylinders facing down so that it does not unroll.
Cover with plastic wrap or a clean towel and let rise for 45 minutes to 1 hour or until the bread has doubled in size (see notes).

Preheat the oven to 400°F [200°C].
Reduce the oven temperature to 375 °F [190 °C].

With the help of another baking sheet, turn it over so that the rolled side is facing up and immediately place it in the oven.
Bake for 20 to 30 minutes or until golden brown. If you have a thermometer, the internal temperature should be 180-190°F (82-88°C). Remove from the oven and pan and place on a rack until completely cool. Wait until completely cool before serving.

The first time you knead the dough (before adding the butter), you may find it a bit too dry.
In dryer climates, and depending on the humidity content of the flour, you may need to add two more tablespoons of milk to the preparation. Even after adding the extra liquid, the dough is a bit dryer and harder to knead by hand than you may be used to. This is fine, the fat and liquid in the butter will make the dough easier to work the second time you knead the dough.
To knead by hand, fold the dough and press with the edge of your hand (where it meets the wrist) in a circular motion.
If you have an induction oven, please turn off the fan, or adjust the temperature down by 30%.