Semita de Piña

Directions

1. In a mixing bowl, combine the all-purpose flour, whole grain flour, baking powder, instant yeast, and salt until evenly incorporated. Set aside.
2. In the bowl of a stand mixer with the paddle attachment at medium speed, cream the butter, 2 of the eggs, and the vanilla.
3. Switch to the dough hook attachment and slowly add the flour mixture and mix until a smooth dough forms, 3 to 4 minutes.
4. Let the dough rest, covered, on the countertop for 30 minutes.
5. To make the jam filling, add the pineapple cubes to a saucepan with the brown sugar and lemon juice.
6. Allow the mixture to bubble up while you stir it, 5 to 10 minutes. Once you have a nice bubbling caramelization, reduce the heat to a simmer. After 5 minutes, transfer the jam to a bowl and let cool completely.
7. Preheat the oven to 350°F and line a sheet pan with parchment paper.
8. Portion out 200 g of dough from the whole dough (a bit less than ¼ of the dough) and set aside. Divide the larger portion of the dough into two equal portions. Thinly roll each dough portion out to the size of the sheet pan and place onto the prepared pan. Spread the pineapple jam onto the dough and top with the second piece of dough.
9. Divide the smaller portion of dough into thin strips and stretch them as long as possible. Layer them into a lattice pattern, diagonally, over the top layer of dough. Let the semita rest for 30 minutes.
10. In a small bowl, whisk the remaining egg and a pinch of salt to make an egg wash. Brush the latticed top layer of the dough with the egg wash, sprinkle with granulated sugar, and bake for 35 minutes until golden brown.