Garibaldis
Exactly one year ago I wrote my first post for Sweet Cannela. So today I’m celebrating the first year of life of Sweet Cannela and of course I had to prepare something delicious for the occasion, maybe one of my favorite recipes of pan dulce (sweet bread)? Today is my mom’s birthday as well, so I needed something really special, worthy of a double celebration. Any idea?
For me, one of the best things of Mexican gastronomy are its panes dulces (sweet breads). There are more than a thousand types of panes dulces, probably each state has like 2 or more traditional breads. I especially looooved the famous garibaldis. I could say they are the Mexican version of a muffin, the difference is that they are served upside-down and covered with apricot jam and sprinkled with white small sprinkles. 
Although nowadays you can find garibaldis in several bakeries, I remembered that we used to buy them at El Globo, a famous bakery with many stores all over the country. While I was writing this post, I found out that garibaldis were invented in 1884 by Mr. Tronconi, the first owner of El Globo. 
The origin of their name also came as a surprise to me, I always thought it was because of the name of plaza Garibaldi in downtown Mexico City, a place where you can find a lot of mariachis, ready to be hired. But it turns out that the origin of their name comes from the Italian Giuseppe Garibaldi, who sympathized with the Mexican liberalism and apparently Mr. Tronconi was a big fan. 
The bread of the garibaldis is very soft and very fragile. After eating garibaldis, you will surely caught yourself eating all the crumbles with your fingers. The traditional recipe calls for all-purpose flour, but I decided to change half to whole-wheat, an attempt to make them a tiny bit healthier. I also used apricot jam reduced in sugar (I don’t like jams sweetened with Splenda so I don’t like the “no sugar-added” version).
I invite you to try one of the most delicious Mexican sweet breads. I’m sure you will be enchanted.
- 100 gr (3.53 oz) all-purpose flour
- 100 gr (3.53 oz) whole-wheat flour
- ¼ cup cornstarch
- 1½ teaspoon baking powder
- Pinch of salt
- 120 gr (4.23 oz) unsalted butter, at room temperature
- 180 gr (6.34 oz) sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 200 ml (6.76 oz) milk
- 1 cup apricot jam
- 1 teaspoon freshly squeezed lime juice
- 1½ cup white sprinkles
- Preheat oven to 180°C (350°F). Grease and flour a standard muffin tin.
- In a medium bowl, sift together flour, whole-wheat flour, cornstarch, baking powder and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one by one, and the vanilla extract. Slowly add one third of the flour mixture and half the milk. Mix until incorporated. Add the second third of the flour mixture and the other half of the milk. Finish with the final third of the flour mixture. Mix until all the ingredients are well combined. The batter is smooth and fluffy.
- Pour the batter into the muffin cups, filling them ¾ full, and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool for 10 minutes, and turn out onto a wire rack to cool completely. Transfer to a baking sheet, carefully cover with plastic wrap and freeze overnight.
- In a small saucepan, over medium-low heat, heat the apricot jam slightly. Add the lime juice and stir. (If the jam has small apricot pieces, you can use an immersion blender to undo them). With a kitchen brush, spread the jam around the sides and tops of the garibaldis and roll them in the sprinkles.
- Enjoy!
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