:max_bytes(150000):strip_icc()/pan-dulce-recipe-2343008-hero-01-d26f8885f6ca4fdbb104239ab8b796e1.jpg)
The Spruce Eats / Teena Agnel
Nutritional Guidelines (per serving) | |
---|---|
189 | Calories |
10g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 | |
Amount per serving | |
Calories | 189 |
% Daily Value* | |
Total Fat 10g | 12% |
Saturated Fat 3g | 15% |
Cholesterol 2mg | 1% |
Sodium 191mg | 8% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Protein 2g | |
Calcium 25mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Pan dulce translates as "sweet bread," and in Mexico, you can find hundreds of variations to satisfy nearly any taste preference from flavors like vanilla, chocolate, or cinnamon to fillings like cream, fruit, or nuts. This recipe for a basic pan dulce results in buns perfect for a sweet snack or light dessert; they taste best the day you bake them, but you can tightly wrap and freeze any leftovers.
Ingredients
- For Dough
- 1 tablespoon sugar
- 1 (1/4-ounce) package dry yeast (or 1 tablespoon)
- 1/2 cup water (lukewarm)
- 2 tablespoons vegetable shortening
- 1/3 cup sugar
- 4 eggs (at room temperature, beaten)
- 1 teaspoon salt
- 3 1/2 cups flour
- For Topping
- 1/2 cup shortening
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 cup flour
- 3 teaspoons vanilla extract
- Optional: food coloring
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Teena Agnel -
Mix 1 tablespoon of sugar and the yeast into lukewarm water. Let it rest for about 10 minutes.
The Spruce Eats / Teena Agnel -
Cream the shortening and sugar in a large mixing bowl until fluffy.
The Spruce Eats / Teena Agnel -
Slowly add the eggs, the salt, and the yeast water to the bowl, mixing to combine.
The Spruce Eats / Teena Agnel -
Add the flour 1 cup at a time and mix on low speed until fully incorporated.
The Spruce Eats / Teena Agnel -
Cover the dough and let it rise in a warm place for 45 minutes.
The Spruce Eats / Teena Agnel -
Divide the dough into 16 pieces and shape each into a ball. Place them on a lightly greased baking sheet with plenty of space in between each one.
The Spruce Eats / Teena Agnel -
Press each ball slightly to flatten it. Let the dough balls rise for another hour.
The Spruce Eats / Teena Agnel -
During the second rise, mix all of the topping ingredients in a food processor until smooth.
The Spruce Eats / Teena Agnel -
Add a few drops of optional food coloring if desired.
The Spruce Eats / Teena Agnel -
Use your hands to divide the topping into 16 pieces. Roll each piece into a ball in your palms.
The Spruce Eats / Teena Agnel -
Then, use a rolling pin to flatten each one out on a floured surface to about 5 inches in diameter or until it can cover one of the risen buns.
The Spruce Eats / Teena Agnel -
Lightly press each topping disc onto an unbaked bun and use a knife to cut a pattern into the topping layer, without cutting into the dough.
The Spruce Eats / Teena Agnel -
Bake the buns at 350 F for about 15 minutes or until they turn lightly golden.
The Spruce Eats / Teena Agnel -
Cool the buns on a wire rack before serving.
The Spruce Eats / Teena Agnel -
Serve and enjoy!
The Spruce Eats / Teena Agnel
Tip
- You can vary the look of your pan dulce with different topping designs. Keep it simple with a few lines etched into the top, or elaborate with a criss-cross or other pattern. Left alone, the topping produces its cracks, another interesting visual result.