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Garibaldis
Products Used
0
75
54
Prep Time:
15m
Bake/Cook Time:
16m - 18m
Yield:
Makes 24
Garibaldi is a buttery Mexican bread topped with apricot preserves and white sugar sprinkles. Think of them as mini upside down pound cake muffins glazed in apricot jam and rolled in nonpareil sprinkles. They are one of the most popular pastries in Mexican bakeries. Its history is related to the families that came from Europe to Mexico who later founded El Globo Panaderia in Mexico City’s Historic Center.
Garibaldi es un pan mexicano mantecoso cubierto con mermelada de chabacano y chochitos blancos de azúcar. Es uno de los panecillos más populares en las panaderías mexicanas. Su historia está relacionada con las familias que vinieron de Europa a México y luego fundaron La Panadería Globo en el Centro Histórico de la Ciudad de México.
Products Used
Ingredients
- 3 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 tablespoon corn starch
- 1 1/4 cup unsalted butter, room temperature
- 1 1/2 Imperial Sugar Extra Fine Granulated Sugar
- 4 eggs, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups milk
- 1/2 cup apricot preserves
- 2 tablespoons water or orange juice
- 1/2 cup white nonpareils
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350° F. Spray 2 (12 count) muffin tins with non-stick cooking spray. Set aside.
- Sift together flour, baking powder, and cornstarch in a large bowl. Set aside.
- In bowl of a stand mixer, combine butter and sugar. Mix at medium speed until creamy; about 3 minutes. Decrease mixer speed and add eggs one at a time. Add oil. Add dry ingredients alternating with milk until well combined; about 3 minutes.
- Using an ice cream scoop, divide mixture between molds, filling just under rim. Bake for 16-18 minutes or until edges are golden brown. Let pound cakes cool for 5 minutes in mold, remove from molds and let cool completely on cooling rack.
- While pound cakes cool, combine apricot preserves and water (or orange juice) in a small saucepan over low heat. Stir until mixture is well combined and runny. Remove from heat.
- Place nonpareils in a shallow bowl. Dip bottom half of each pound cake in apricot preserves mixture then dip in nonpareils. Place pound cakes in cupcake liners with nonpareils side up. Let cool and enjoy.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.
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