Recipe Details
Homemade Pan Dulce (Mexican Sweet Bread)
Photo by eabeler
| Recipe Details | |
|---------|---------|
| Total Time | 13 hours |
| Yield | 12 large sweet rolls |
Ingredients
For the Dough:
3 ½ cups all-purpose flour
2 (¼-ounce) packets active dry yeast
1 teaspoon fine salt
½ cup granulated sugar
½ cup powdered milk
2 tablespoons shortening
1 large egg
1 ¼ cups warm tap water
For the Sweet Topping:
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon ground cinnamon or 1 teaspoon vanilla extract
⅔ cup all-purpose flour
(Note from the recipe creator: I almost always need to add up to an extra 1 ½ cups of flour at this step to get the right consistency)
Step-by-Step Instructions
In a large mixing bowl, stir together 1 cup of flour, the yeast, salt, sugar, and powdered milk. Add the shortening, egg, and warm water, and mix to combine.
Use an electric mixer to beat the mixture on medium speed for 2 full minutes. Add a second cup of flour, then beat on high speed for another 2 minutes. Stir in the remaining flour and mix until evenly combined.
Turn the soft, sticky dough out onto a lightly floured cutting board. Do not knead the dough; instead, gently turn it a few times with a spatula to coat it lightly with flour. Loosely cover the dough with plastic wrap and let it rest for 20 minutes. While the dough rests, grease two baking sheets and prepare your topping.
To make the topping: Cream the softened butter and sugar together until light and fluffy. Add the egg yolk and cinnamon (or vanilla), and blend until smooth. Mix in the flour until combined; the mixture will be crumbly by design.
To assemble the rolls: With floured hands, divide the dough into 12 equal pieces, and shape each into a round, flat bun. Place the shaped buns on your greased baking sheets.
Sprinkle an even portion of the topping over each bun, pressing lightly to set the topping into the dough.
Loosely cover the rolls with plastic wrap, and refrigerate for 4 to 12 hours. When you’re ready to bake, remove the rolls from the fridge, uncover them, and let them sit at room temperature while you preheat your oven to 400°F (200°C). Bake for 15 minutes, until golden brown.
Recipe submitted by Stephanie Y., Fremont, CA
Personal Blog Notes
The photos I embedded earlier in this post feature my two dogs, Nico and Bella, when they were tiny puppies. I originally only planned to adopt one dog, but I couldn't resist their sweet, cute little faces!
In the next photo album, they're playing fetch with my partner. Their all-time favorite mischief includes stealing cubes of butter off the kitchen counter and chasing neighborhood stray cats. (Nico and Bella are the troublemakers, for the record ;))
A few fun recent updates: I participated in my first cooking World Tour competition recently, and we had an absolute blast. I still can't believe we took first place—all thanks to our fearless leader, Charmie!
If you love cooking and chatting about recipes, come join me at the beverage forum—it's one of my favorite places to hang out online. Stop by, and be sure to tell them cookiedog sent you!
All the small graphic badges scattered through this post are participation badges I earned from different cooking challenges, photo swaps, and community food events I've joined over the years.
One last thing: this is one of my all-time favorite music videos that never fails to make me smile: No Rain by Blind Melon, embedded below (hosted by eSnips). I also added a playlist of my go-to baking music below the video, also powered by eSnips.com.
(Embedded media hosted by external third-party providers as linked in the original post)