Pan Dulce

Pan Dulce is Mexican sweet bread. I hadn’t tried it before, just found the recipe and decided to make it. Cooking these for the right amount of time is the key – like any bread. The buns will be soft sweet and delicious once you figure out the correct cooking time in your oven. I see that pan dulce is often made with a coloured, patterned topping.  I didn’t go fancy, just followed the directions in Jane Milton’s Best-Ever Recipes: Mexican.

 I found a copy of the recipe online on Yahoo! answers. Here it is:

Pan Dulce
makes 12

1/2 cup lukewarm milk
2 teaspoons active dry yeast
4 cups all-purpose flour
6 tablespoons sugar
2 tablespoon butter, softened
4 large eggs, beaten
oil for greasing

For the topping:

6 tablespoons butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon ground cinnamon
1 cup all- purpose flour

1 Pour the milk into a small bowl, stir in the dry yeast and set in a warm place until frothy.

2. Put the flour and sugar in a mixing bowl, add the butter and beaten eggs and mix into a soft sticky dough.

3. Place the dough on a lightly floured surface and dredge it with more flour. Using floured hands, turn the dough over and over until it is completely covered in a light coating of flour. Cover it with a lightly oiled plastic wrap and let rest for 20 minutes.

4. Meanwhile, make the topping. Cream the butter and sugar in a bowl, then mix in the egg yolk, cinnamon and flour. The mixture should have a slightly crumbly trexture.

5. Divide the dough in 12 equal pieces and shape each into a round. Space well apart on greased baking sheets. Sprinkle the topping onto the breads dividing it more or less equally among them, then press it lightly into the surface.

6. Set the rolls in a warm place to stand for 30 minutes, until they are 1 1/2 times their previous size. Pre-heat oven to 400 degrees F and bake the breads for about 15 minutes. Let cool slightly before serving.


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