Pulque Bread


  • 1 ¾ cups (250 g) wheat flour
  • ¼ cup (50 g) sugar
  • Pinch of salt
  • ⅓ tbsp (5 g) instant yeast
  • ½ egg
  • 1 pinch of anise
  • ½ cup (125 ml) pulque
  • ¼ cup ( 50 g) butter
  • 2 tbsp brown sugar
  • Sesame seeds to, taste
  • In a bowl, combine all the dry ingredients (flour, sugar, salt, instant yeast) and mix well.
  • Form a crater and add ½ egg and anise and start mixing little by little. Continue mixing while adding the pulque little by little, forming a heavy dough.
  • Add the room temperature butter little by little while kneading, until a soft, smooth dough is obtained.
  • Cover the dough with a damp cloth and proof until it doubles in size (approximately 45 Minutes).
  • Once the dough rises, punch it while kneading for 1 Minute, and form 4 rolls of approximately 4 ½ oz (130 grams).
  • Grease and flour a stainless steel bowl or container, add the braid, and let rest for 15 Minutes.
  • Glaze the bread with a bit of pulque and sprinkle brown sugar and sesame seeds on top.
  • Place the stainless steel inner pot inside the Instant Pot®, insert the rack, add 3 cups water, and then insert the greased container with the rolls.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 15 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Remove the bread and let cool at room temperature.
Previous Next