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Sunday, September 25, 2011

Pan Dulce (Mexican Sweet Bread)


I lived in San Diego from 1989 until 2005.  Living in Southern California gave me a deep appreciation for the culinary delights for all foods from South of the Border.  This is a recipe for a simple pastry that goes very well with a cup of coffee.

Sweet deliciousness.
Ingredients:

Dough

  • 1 tablespoon dry yeast
  • 1 tablespoon sugar
  • 1/4 cup water
  • 3 2/3 cups white bread flour
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 2 tablespoons shortening
  • 5 large eggs

Toppings

  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
Directions for Dough:
 1. In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.  Let stand 6-      8 minutes.
2.  In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and              blend thoroughly.
3. Add yeast mixture and 2 eggs.  Mix completely.
4. Add remaining eggs and mix.
5. Add remaining bread flour and mix until the dough forms a loose, soft, and elastic               dough.
6. Liberally butter your baking pan and hands.
7. Using your hands roll out 12 equal sized dough balls.
8. Cover with plastic wrap and let rise for at least an hour to an hour and a half.
Directions for Topping:
You can use a food processor or stand mixer for this.  If you do not have a mixer you can do this by hand, be prepared to be stirring for a while.
1. Add the butter, shortening, vanilla, and powdered sugar, mix well.
2. Slowly add the flour, mixing well before adding more.
3. At this point you can add food coloring if desired.
4. Separate the topping into 2 parts.  Add cinnamon to half, leave the other half plain.
5. Roll each topping into a log shape and wrap in wax paper or plastic wrap.  Refrigerate         until ready to use.
6. Once the pan dulce rolls have risen remove the topping from the refrigerator and cut           into 1/3″ sections and press flat.
7. Place the flattened topping circle on top of the dough.
8. Using a sharp knife cut a crisscross pattern into the topping.
Preheat the oven to 350 and bake for 10-15 minutes.  Keep an eye on them because they over cook quickly.

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