Most traditional "Pan de Limón" recipes use butter for flavor. However, if you want that moist, dense crumb you find in high-end bakeries, you need to introduce a neutral oil. Butter solidifies at room temperature; oil stays liquid. The pro tip? Use a mix of both. Use butter for the flavor, and a tablespoon of vegetable oil to guarantee it stays moist for days.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. pan de lim%C3%B3n con semillas manual de amapola pdf
Dry Ingredients:
Wet Ingredients:
The Glaze (Optional):