Semita Hondureña

Step by stepInstructions

1. Dissolve the yeast in the warm milk with a pinch of the sugar and let it foam for ten minutes
2. Mix the flour, remaining sugar, and salt, then add the yeast mixture, butter, eggs, and vanilla, and knead into a soft, smooth dough, about ten minutes
3. Cover and let rise until doubled, about one hour
4. Punch down the dough and divide it, two-thirds for the base and one-third for the lattice
5. Roll the larger piece into a rectangle and press it into a buttered nine-by-thirteen-inch pan, building a small rim at the edges
6. Spread the jam mixed with the cinnamon over the dough, then roll the remaining dough into strips and lay them in a lattice over the jam
7. Sprinkle the top generously with sugar, cover loosely, and let rise for thirty minutes
8. Bake at three hundred seventy-five degrees F for twenty-five to thirty minutes, until golden and puffed, then cool and cut into squares