Homemade Savory Caribbean Polkas

Ingredients

• 500 g Flour
• 260 g Lukewarm water
• 100 g Butter
• 20 g Sugar
• 10 g Salt (Approximately 2 tsp)
• 7 g Dried active yeast
• Bacon lardons (Quantity not specified; sautéed in a pan with a small shallot)
• Shallot (One small shallot, for sautéing the bacon lardons)
• Sausages (Quantity not specified; to be boiled and seasoned)
• Seasoning for the sausages (Type and quantity not specified)
• Ham (Quantity not specified)
• Cheese (Quantity and variety not specified)

Steps

1. 1

   Mix the lukewarm water, sugar, and dried active yeast. Leave the mixture to activate for 5 to 7 minutes.

2. 2

   Add the flour and salt to the yeast mixture.

3. 3

   Add the butter last.

4. 4

   Knead the dough for 15 minutes, by hand or in a stand mixer.

5. 5

   Cover the dough and leave it to rise for 2 hours. The time may vary depending on the room temperature; wait until it has risen well before shaping it.

6. 6

   Sauté the bacon lardons in a pan with a small shallot. Let the filling cool before stuffing the rolls.

7. 7

   Boil the sausages, season them, then let them cool before using them as a filling.

8. 8

   Punch down the dough, then divide it into 15 balls.

9. 9

   Fill the balls with ham, sausages, or bacon lardons, along with cheese.

10. 10

    Seal each ball carefully and add a marker to distinguish the fillings.

11. 11

    Bake for 20 minutes at 180 °C, without brushing them with egg yolk.

12. 12

    Let them cool slightly before serving.

Notes

Cooling the fillings beforehand is recommended to make shaping easier and protect the dough. Store in the refrigerator or freezer. The text also suggests a sweet version with guava jam, banana, pineapple, coconut, or chocolate spread, without detailed quantities or instructions.

Nutrition per serving

• bread
• savory
• Guadeloupe
• Caribbean
• yeasted
• oven-baked
• ham and cheese
• sausages