Quirky Foodster
  1. Back

Breads

Semita de Piña (Pineapple-Filled Sweet Bread)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 500g (4 cups) plain flour
  • 100g (1/2 cup) sugar
  • 7g (2 1/4 tsp) instant yeast
  • 1/2 tsp salt
  • 2 eggs
  • 80g (1/3 cup) butter, softened
  • 180ml (3/4 cup) warm milk
  • 300g (1 cup) pineapple jam, thick and well-set
  • 1 egg, beaten, for egg wash
  • 2 tbsp sesame seeds or sugar, for topping

Method

  1. In a large bowl, mix the flour, sugar, yeast and salt.
  2. Add the eggs, softened butter and warm milk, and knead for 8-10 minutes until you have a smooth, elastic dough.
  3. Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
  4. Divide the dough in half. Roll one half out to fit a baking sheet, about 1cm thick.
  5. Spread the pineapple jam evenly over the dough, leaving a small border.
  6. Roll out the second half of dough and lay it over the top, sealing the edges.
  7. Score the top in a criss-cross diamond pattern, brush with beaten egg, and sprinkle with sesame seeds or sugar.
  8. Let rest for 20 minutes, then bake at 180°C (350°F) for 30-35 minutes until deep golden brown.
  9. Cool slightly before slicing into squares.

Introduction:

Semita is a beloved Salvadoran sweet bread, its golden top famously scored in a criss-cross pattern and dotted with sugar or seeds.

Cultural Background:

Semita is a beloved Salvadoran sweet bread, its golden top famously scored in a criss-cross pattern and dotted with sugar or seeds. The pineapple jam version is a classic bakery treat, often enjoyed with coffee in the late afternoon.

Tips:

Use a thick, well-reduced pineapple jam — a runny filling will leak out during baking and make the bread soggy.

Variations:

Some bakeries fill semita with guava paste instead of pineapple; a plain version without filling, simply scored and sugared, is also traditional.

Storage:

Keeps at room temperature, well wrapped, for up to 4 days.

Reheating:

Warm briefly in a low oven to refresh; not suited to the microwave, which makes the crust chewy.

Nutrition:

Approx. 290 kcal, 6g protein, 8g fat, 48g carbohydrates, 1g fibre per slice.

FAQs:

Q: Can I make my own pineapple jam?
A: Yes — simmer crushed pineapple with sugar and a squeeze of lime until thick and jammy, then cool completely before using.

Q: Why is the top scored in a diamond pattern?
A: It's the traditional decorative finish for semita, helping the egg wash and topping sit attractively as it bakes.

© Arscale 2026