TANTA WAWAS OR PERUVIAN BREAD BABIES – another Bread Baking Babes bread!

I have now been sitting here by the computer for quite a while, surfing around, doing urgent things and less urgent things while munching on a Peruvian Bread Baby, a very nice piece of baby indeed! This month the Bread Baking Babes are baking babies ( I have to say I am happy we didn’t have to make babies as I really feel a certain saturation in the child field, three are enough at my age) and the Babe with this wonderful idea is Gretchen of Canela and Comino who wanted us to bake something from Peru where she has been working until recently. These Tanta Wawas as they are called do not necessarily have to be shaped as babies, animals and other shapes are also found but I like the baby form for a certain reason: the bread is made for All Saints Day or the Day of the Dead and then left on the graves of dead relatives and friends as offerings and I think the baby is such a great symbol of life and how it continues as a chain throughout time, you are born, live and die while someone else is born, live and die and so it goes on and on. My youngest daughter was a bit impressed by a bread baked for the Day of the Dead in the shape of a baby and she hasn’t tasted it so far despite the fact that I tell her that it is very similar to certain Swedish buns.

Tanta Wawa (Peruvian Bread Babies)

I baked them in the last minute yesterday while I was cooking up a storm for lunch party hence the not that appetizing photos and the shapes of the poor babies really leave a lot to be desired but I can assure you that they are really good to eat, very nice and comforting actually. I know that my fellow human Babes have managed much better than me aesthetically so check out the list here for the links to them! And if you want to see how they do them in Peru, here, here, here, here and here are some links to sites and blogs where you can see the fantastic creations of baked babes, very impressive. And for the original recipe and more about the Tanta Wawas, head over to Canela and Comino where Gretchen will tell you more as soon as she wakes up and where you can find the details about how to bake with us and become a Bread Baking Buddy!

Tanta Wawa (Peruvian Bread Babies)

Tanta Wawa (Peruvian Bread Babies)
Makes 4 small

sponge
1 egg
120 ml/1/2 cup of all purpose flour
1 tablespoon of sugar
1/4 teaspoon of yeast, I used 12,5 g fresh yeast

dough
120 ml/1/2 cup of all purpose flour
235 ml/1 cup of whole wheat flour
470 ml/2 cups of bread flour
120 ml/1/2 cup of white sugar
60 ml/1/4 cup of brown sugar
1 tablespoon of dry yeast, I used 12,5 g fresh yeast
1 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1/2 teaspoon of sesame seeds
2 teaspoons of salt
120 ml/1/2 cup of lowfat milk
60 ml/1/4 cup of water
60 ml/1/4 cup of butter
2 eggs (at room temperature)
1/2 teaspoon of vanilla
1 egg yolk (for painting)

1. In a bowl combine flour, egg, 2 tblsp water, pinch of yeast and sugar. Let that sit for a few hours. In a bowl, mix the flours, sugar, yeast, salt, cinnamon, cloves, and sesame seeds. Sprinkle over the sponge.

2. Add the 2 eggs and vanilla to the flour mixture. Measure the milk, water and butter in a measuring cup. Heat for 30 seconds in the microwave, pour into the flour mixture. Mix well then turn out and knead for 10-15 minutes, using additional flour if necessary. Divide dough into 4 portions of 250g each. Form them into ovals. Cover and let the dough rest for 10 minutes.

3. Stretch each dough ball into the form of a “fat baby”. (*note: This is where things are really vague…use the linked photos for ideas). Place them on baking sheets which have been greased and floured. Cover with plastic and let the dough babies grow to three times their size. (*note: no indication of how long! Sorry!)

4. Preheat the oven to 180C.

5. Brush the egg yolks over the dough babies. Bake at 180C for 30 minutes.

Tanta Wawa (Peruvian Bread Babies)

AddThis Social Bookmark Button

L