How to Make Pan Dulce

  • 01 of 10

    Pan Dulce

    Pan dulce
    Leah Maroney

    Pan dulce is a delicious bread that is slightly sweet. The colored toppings are usually carved into a design that spreads out during cooking to create interesting patterns and cracks. Pan dulce is often eaten for breakfast with coffee. Gather your ingredients before you begin.

    Ingredients for the Dough

    • 1/2 cup sugar
    • 1/4 cup vegetable shortening
    • 4 eggs (beaten and at room temperature)
    • 1 teaspoon salt
    • 1 cup lukewarm water
    • 1 tablespoon or 1 package of dry yeast
    • 4 cups flour

    Ingredients for the Topping

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  • 02 of 10

    Cream the Shortening and the Sugar

    Cream the shortening and the sugar
    The Spruce / Leah Maroney

    Add the shortening and sugar to a mixing bowl. Mix on medium to high speed until it becomes creamy.

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  • 03 of 10

    Adding Remaining Ingredients for Dough

    Adding remaining ingredients for dough
    The Spruce / Leah Maroney

    Add the eggs, saltwater, and yeast. Mix on medium speed for about 10 to 20 seconds or until the ingredients are blended together. Place the flour in a large bowl and make a well in the middle. Pour the mixture into the flour. Slowly begin to mix the liquids into the flour until a dough forms.

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  • 04 of 10

    Kneading the Dough

    Kneading the dough
    The Spruce / Leah Maroney

    After the dough forms, begin to knead it on a lightly floured work surface for fifteen minutes. Place it into a bowl and cover it with a damp towel. Place the covered bowl in a warm area and let it rise for one hour.

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  • 05 of 10

    Dividing the Dough

    Dividing the dough
    The Spruce / Leah Maroney

    After the dough has risen, divide it into 12 portions. Roll each portion into a round shape and place it on a lightly greased baking sheet or non-stick silicone pad and pat it down slightly. Cover them with a damp cloth and let them rise for an hour. After about 40 minutes of rising, see to the topping while the dough rises for the last 20 minutes.

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  • 06 of 10

    Mixing the Topping

    Mixing the topping
    The Spruce / Leah Maroney

    Mix the topping ingredients together on medium-high speed for 1 minute. The mixture will appear crumbly. Remove the topping mixture divide it into however many colors you are going to use. If you are going to be using just one color, there is no need to divide it.

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  • 07 of 10

    Coloring the Topping

    Coloring the topping
    The Spruce / Leah Maroney

    Popular colors are yellow and pink, but you may use whatever colors you wish. We prefer gel colorings and we use a toothpick to scoop up just a bit of color and place it on the dough. If you are using liquid drops, start with 2 to 3 drops and add more as needed. After you add the coloring, knead it between your hands until the color is mixed in. The topping will be very soft and slightly crumbly.

    You can also opt out of using any coloring at all.

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  • 08 of 10

    Preparing the Topping

    Preparing the topping
    The Spruce / Leah Maroney

    After the color is thoroughly mixed into the topping, divide the topping into 12 portions. If you are using two colors, there will be six portions of each color, and if you are using three colors, there will be 4 portions of each color.

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  • 09 of 10

    Adding the Topping

    Adding the topping
    The Spruce / Leah Maroney

    Press a portion of the topping between your palms until is flat. The topping is somewhat delicate because it is very soft, so you can also use your fingers to press it out. Place each portion of topping on one portion of dough. Pat it slightly so that it conforms to the round shape of the dough. Slowly slide a sharp knife through the topping to create designs. If you do not carve a design, the topping will create an interesting "cracked" design on its own.

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  • 10 of 10

    Baking the Pan Dulce

    Baking the Pan Dulce
    The Spruce / Leah Maroney

    Bake the pan dulce at 350 F for about fifteen minutes. Let them cool slightly and enjoy!