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Molletes from Antequera

Antequera muffins

Without words they have left me these muffins, they are delicious! Really, do not miss the opportunity to prepare your own homemade bread. In addition to the satisfaction of making your own bread, you will be consuming one of the best quality. Today we will have some delicious Molletes from Antequera, that will be prepared in the blink of an eye with our Thermomix. Don't stop preparing homemade bread!

And the best thing is that after making them, when they have cooled down, we can cut them in half and freeze them. When we want to take them, we will only have to put them directly in the toaster (without defrosting or anything) and take them with what we like the most…. mmm with oil and tomato they are delicious, with ham and cheese, with jam and butter, with pate… a real pleasure!

The first thing we will do is prepare a "Poolish" or "starter mass", which will be like a quick sourdough that will help our bread to grow better and have a richer crumb. Afterwards, we will only have to let the dough rest in the ideal temperature conditions (between 25-35 degrees) and it will be a breeze. In fact, with the heat it is doing now, it is an ideal time to make bread. So much so, that I took the oven trays out to the terrace to rest, covered them with a slightly moistened kitchen towel and with the heat that was done in 40 minutes they were ready.

TM21 equivalences

Thermomix equivalences

More information - homemade bread


Discover other recipes of: Regional Cuisine, Egg intolerant, Dough and Bread

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  1.   Save said

    I love muffins. I would like to know if they can be made with whole wheat flour

    1.    Irene Arcas said

      Yes Salva, perfectly !! You'll tell me how they look on you, okay? Thank you for your comment 🙂

  2.   Esther said

    What a pint… a question I have Irene when you talk about pastry flour in your recipes, do you mean strength flour?

    Thank you very much for sharing your recipes, I follow you every day 🙂

    1.    Irene Arcas said

      Hello Esther, thank you for following us 🙂

      Look there are different types of flour. In short, I would tell you that there are 3 groups: pastry, normal and strength. The first, the pastry, we will use to make cakes and muffin-type doughs (when using Royal type chemical yeast). The good thing about this flour is that it is not essential, that is, if you do not have it, you can use the normal one easily. And the force is used to make bread and pastry doughs (where you would use baker's yeast). I do recommend using it to make breads or other types of dough such as ensaimadas or Swiss buns, for example, because it will help the dough rise better and the yeast give better results.

      I hope I have clarified the doubt, if not, please write to me again, okay?

      A kiss and thanks for writing us. 🙂

  3.   Ana said

    What a pint !! I love this bread and make it myself at home. But how many units come out more or less? Thanks!

    1.    Irene Arcas said

      Hello Ana, because with these amounts you have about 18-20 muffins (it always depends on the size you make). That's why I take advantage of the fact that I make them and that I turn on the oven to make that amount and freeze them. If you want less, you just have to divide the quantities by 2 and the times leave them the same, both for thermomix, as for rest and oven, okay? Thanks for following us!!

  4.   White said

    At what point do we add the sourdough to the rest of the dough. I don't know when to mix the two masses. Thank you

    1.    Irene Arcas said

      Hi Blanca, first you have to make the sourdough and let it rest. Then you take it out of the glass carefully, you remove the water it had. You put the liquids of the muffin and then you put it back inside with the rest of the ingredients. I do not know if I have explained myself well ... if not tell me and I will explain it to you again, okay? Thanks to you for writing us !! Anyway, I'm going to rewrite it in the recipe to make it clearer.

      1.    Nativity said

        but the sourdough goes into all that water ????

        1.    Irene Arcas said

          That is Natividad, we must submerge the sourdough ball in the water so that it ferments there. Then you will see that it ends up floating. Then we will discard the water and we will keep the sourdough ball. I hope I have clarified the question. Can you send us a picture of the muffins to the facebook group when you make them? Thanks!

        2.    martusi said

          What do you mean fresh baker's yeast? Are the cubes of fresh yeast sold in Mercadona worth it? Thanks!

  5.   marina said

    I had been looking for a worthwhile muffin recipe since we returned from Córdoba and I have finally found it !!!!

    I have done them today and for real… without words !! And that was the first time he made bread .. when he got the hang of it…. perfect like yours !!

    Thank you very much for sharing the recipe.

    A kiss !!!

    1.    Irene Arcas said

      Well Marina, what joy you give me !! At home it is the first time I have made them and we still have frozen but they are already asking me to do more. For breakfast it is a luxury to have fresh bread, right? And as you say, in the end it is already to get the hang of it ... you will see how you are not going to be a master baker at all 😉
      A kiss and thank you for your beautiful message and for following us daily.

  6.   SILVIA said

    I love this recipe !! Well, and all !!! Thank you very much for your daily contribution. It is of great help to me.
    One question: can they be frozen? In some special way?
    Thank you again.
    A abrazo.

    1.    Irene Arcas said

      Hi Silvia, thank you very much !! Of course they can be frozen, I do it like this: when they have cooled, we can cut them in half and freeze them. When we want to take them, we just have to put them directly in the toaster (without defrosting or anything) and toast them to our liking…. mmm with oil and tomato they are delicious, with ham and cheese, with jam and butter, with pate ... a real pleasure! Or you can also freeze them whole and let them thaw at room temperature or finally, put them frozen in the oven at 150º for about 10 minutes. A delight !! You will see. 🙂

  7.   Leticia said

    What a wonderful recipe! This and all! Does it create a doubt for me, when you say "we pour our mass of poolish into the glass", directly? or wrapped in plastic?

    Thank you so much!!

    1.    Irene Arcas said

      Hello Leticia, thank you very much! Well, it is WITHOUT plastic !!!!!! Keep in mind that you are going to knead it all again and from there you will already get the muffins ... You will tell us how it looks, okay?

      1.    Leticia said

        Hi Irene, I mean when you say that you have to heat 1,5 l of water and then introduce the dough and leave it to rest for 20 minutes. Is it cast directly? Nothing happens because the dough gets wet?

        Thank you very much

  8.   Esther said

    Hello!!! It is also the first time that I make bread and I have started with this recipe. Delicious they have been !!! It is true that you have to get the hang of it but when you already have it, it is easy. I will definitely continue to do so, they are ideal for children.

    1.    Irene Arcas said

      How good Esther! How glad I am! It is very comforting to make bread at home, right? Well, don't miss the recipes we have on the bread blog: http://www.thermorecetas.com/recetas-thermomix/masas-y-pan/ A kiss and thanks for writing us !!

  9.   Inma said

    Hi Irene, thank you very much for the recipe. Do you know if the muffins will be good with whole wheat flour and sesame, poppy and flax seeds?
    Thank you.
    A greeting.

    1.    Irene Arcas said

      Hello Inma, yes, with whole wheat flour and seeds they will be great too. You will tell us! Thanks for writing to us. A hug.

  10.   Patricia said

    I made half of the recipe the night before and they were great for breakfast, as freshly made !!!

    1.    Ascen Jimenez said

      Thank you Patricia for your comment! There is nothing like homemade bread 😉
      A hug!

  11.   Claudio said

    I don't know if throwing the dough has been so sticky that I can't do anything with it. Cachissssss

    1.    Irene Arcas said

      Hello Claudio, it seems that you have lacked flour. Many times it depends on the brand we use because some absorb more water than others, so you must add flour until the dough does not stick to your hands. All the best!!!

  12.   Carmen said

    First of all, congratulations on your page! I love all your recipes.
    I have a question when it comes to defrosting. If I need them for the children's snack in the middle of the morning, what would be the best choice? Will they be good if I take them out the night before? I'm afraid that if I take them out in the morning and put them in the toaster, they will be hard by mid-morning… Thanks in advance !!

  13.   Immaculate said

    Good morning, could you tell me how much I would have to put if I put dry yeast, which is what I have. Thank you.

    1.    Irene Arcas said

      Hello Immaculate, it is 1/3 of the amount of fresh yeast. Thanks! A hug.

  14.   Maria S. said

    First; I put yeast a square of 25 gr pressed. Second; the dough came out so sticky that I couldn't handle the, more flour? Thanks!

    1.    Irene Arcas said

      How did you get that amount of yeast? Indeed, there was a lack of flour. Many times, depending on the brand of flour, some absorb more liquid than others, so when you prepare a dough, add flour little by little until you have an elastic dough that you can handle with your hands. Thanks to you for writing us!

  15.   Elena said

    Hello. I have done everything step by step and I have experience of other occasions of making bread and I do not know what happened this time that the dough of the muffins (and the final dough) has not risen ... I do not know what could have happened. Gracoas

    1.    Irene Arcas said

      Hello Elena, at what temperature did you leave the dough to rest? Sometimes, if the temperature in the room is below 25º it takes a long time to rise… because I understand that the first mass increased a little in size, right? (the poolish that we put into hot water). If this increased, the yeast was fine, because sometimes they are very delicate and may fail. Let's see if we can find out what happened!

  16.   marihoce said

    Hello, I am a novice with the thermomix since I have it for six months and since then I have followed you. I have not made bread until now because of fear and time. I'm going to dare to make this recipe for my partner who is from Loja (Granada) and misses these breads. I have a question: if you need two trays to place the muffins, do they put both in the oven at the same time? What function of the oven should be set: with fan or up and down? Thank you

    1.    Irene Arcas said

      Hello Marihoce, welcome to the blog Thermorecetas! Thank you very much for following us and for encouraging you with this recipe. Don't be afraid to make bread, you just have to take these two precautions:
      - use baker's yeast (not to be confused with Royal yeast). If you have doubts about this point, tell me and I will explain the difference.
      - Leave the dough resting at a temperature between 25º-40º and in an area free from drafts. I always recommend doing the trick that I told my colleague Elena a few days ago, where we will introduce our dough into the oven off.
      I recommend you take a look at all the comments because surely some may be useful to you.

      About your questions: I put a tray first and then the other. And the function: fan with heat up and down. If you don't have a fan, heat up and down.

      Send us a photo of your muffins? Thank you very much for following us !! 😉 I hope your partner likes them (my mother is from Granada and she has given them the go-ahead lol).

  17.   marihoce said

    First try, failed. After an entire afternoon waiting for the muffins, they spoiled at the end, when I put the wet cloths covering the trays for the last fermentation, they went down on the loaves and they stuck together, so that when they were removed they burst and the air came out. I baked them, anyway, but they didn't fit for a picture. Question: is it essential to cover them?

    1.    Irene Arcas said

      Hello Marihoce, it seems that you did everything perfect in terms of proportions and leavening, which is the most difficult. Next time you can put flour on top of the loaves before covering them with the cloth, so that they will not stick. And if you still prefer to avoid the cloth, you can do it too, yes, put them in the oven off so that they are free of drafts. Thanks for write!

  18.   Sandra said

    Hello, I am delighted that you write recipes and the comments are great.
    I'm going to make these muffins, but can I make half? I understand that I put half of the quantities, but do I also put half of the sourdough?
    Thank you!!

    1.    Irene Arcas said

      Hi Sandra, put half the amounts of both the sourdough and the muffin dough but the times would stay the same, okay? You will tell us! Thank you for writing us and for following us

  19.   lina said

    I just made half of the recipe and the dough is impossible to work with, super super sticky, I don't know what to do. Thanks

    1.    Irene Arcas said

      Add more flour !! Enough so that it doesn't stick to your hands. 🙂

  20.   Almudena said

    Good afternoon! I discovered this recipe last week, I tried it and they came out great! The first time!!!!!!!! Today I have made them again but I have a doubt, the other day I did it all at once and baked them at night. But today I have already made the muffins, I just need to bake, what can I do tomorrow? Can I save the dough and bake it tomorrow morning? Thanks greetings!

    1.    Irene Arcas said

      Hello Almudena, I am sorry for the delay in my answer but I was on vacation and without internet !! I think if you let the dough rest overnight in the fridge you can bake them without problem 🙂

  21.   Yolanda said

    The dough when I take it out to divide it in two…. it is impossible to handle this super sticky .. what could have happened?

    1.    Irene Arcas said

      Hello Yolanda, from what you count it is lack of flour !!

  22.   Patricia said

    Thanks for the recipe, they are delicious, I have got 12 muffins of 100g each more or less.
    One question, when you bake the muffins as you do? With heat up and down or only with a fan? I want to freeze them to later consume them toasted but I don't want them to cook too much in the oven or for them to stay raw.

  23.   Amalia Souto Martinez said

    And to make them gluten-free?

    1.    Irene Arcas said

      Hi Amalia, try these amounts:
      250 gr of Schar Mix B flour
      230 gr of Beiker bread flour
      20 gr of cornmeal
      430 ml of carbonated water
      25 gr of fresh yeast
      1 spoon of sugar
      2 tablespoons of olive oil.

      I haven't made them ... so I can't tell you how they look but if you want to try it and tell us, okay? Thanks for writing to us!!