Mexican Garibaldis

Jessica Alcántara
These cute and delicious Mexican garibaldis are a very popular pan dulce. Coated with apricot jam and covered in white nonpareil sprinkles garibaldis are a must if you enjoy Mexican desserts. Did you know this fluffy and buttery pan dulce is named after Giuseppe Garibaldi, a character from the Italian revolution?
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Ingredients
9
Portions
  • 3 cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 1/4 cups butter, at room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 1/2 cups cow's milk
  • 1/4 cups vegetable oil
  • 1 1/2 cups apricot jam
  • some nonpareil sprinkles, white
Preparation
30 mins
18 mins
Easy
  • Preheat oven to 338 ºF.
  • Sift flour, cornstarch, and baking powder.
  • Beat butter in a mixer until soft. Add eggs one by one and sugar and mix until completely incorporated.
  • Add milk and oil. Mix until perfectly incorporated.
  • Add flour mixture little by little and mix to a smooth batter.
  • Pour batter up to ¾ of a previously greased and floured cupcake pan. Bake for 18 minutes, let cool and set aside.
  • Heat apricot jam and spoon over garibaldis. Make sure to coat them completely. Place white nonpareil sprinkles in a shallow bowl. Roll each garibaldi in sprinkles to coat them.
  • Serve Mexican garibaldis on a plate and pair with a glass of cold milk.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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