PAN DULCES
These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake. You very often see these in Mexican markets with pink sugar tops. Total time to make, including rise time, is about 2 hrs 45 mins.
Provided by Annacia
Categories Yeast Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat.
- Add the butter, stir until melted and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture.
- Mix in 1/3 cup sugar, salt, eggs and 2 cups flour.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds.
- With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets.
- Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- While The Bread Rises, Make The Topping:
- In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms.
- Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
Nutrition Facts : Calories 291.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 65.2, Sodium 227.2, Carbohydrate 45.2, Fiber 1.3, Sugar 10.6, Protein 6.4
PAN DULCES
These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.
Provided by Teresa Brignoni
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 45.2 g, Cholesterol 69.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 5.2 g, Sodium 213.6 mg, Sugar 11.3 g
PAN DULCE - MEXICAN SWEET BREAD
You cannot have one of these unless you have a cup of coffee or hot chocolate and a good friend sitting at your kitchen table with you talking about the lastest "chisme". I remember going to the local panaderia with my Nana and picking up some pan dulce if she knew she had company coming. I would sit at her plastic covered table cloth and not have to worry about any drips as I dipped my bread into the cafe con leche and listened as the conversations flowed around me. I wish I had had this recipe back then and I would have made it for her. This recipe is different from others in that you can make it the night before and then stick it in the oven in the morning and serve it to those you love!
Provided by cookiedog
Categories Breads
Time 13h
Yield 12 large rolls
Number Of Ingredients 13
Steps:
- Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.
- Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well.
- Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.
- Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).
- Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.
- Sprinkle equal amounts of topping over each bun and press lightly into dough.
- Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.
Nutrition Facts : Calories 350.1, Fat 12.5, SaturatedFat 6.6, Cholesterol 54.8, Sodium 290, Carbohydrate 52.6, Fiber 1.6, Sugar 18.8, Protein 7.2
PAN DULCES [53]
Yield 16 Buns
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
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- Warm your milk to about 110F then transfer to the bowl of your stand mixer or a large bowl if using an electric hand mixer. Mix in half the sugar and the yeast. Set aside for about 5 minutes or until the yeast is nice and bubbly. No bubbles mean dead yeast so you’ll have to start over if this happens.
- Mix the flour and powdered sugar together in a medium bowl then add the butter and vanilla. Work together with a spatula or your clean hand until a smooth paste forms. You can divide the mixture into batches and flavor with ½ tsp cinnamon, 1 tbsp cocoa powder, etc. A few drops of food coloring can be worked into the batched for some visual interest if desired.
- Lightly flour your counter and invert the dough onto it then divide into 12 equal pieces, about 90g each. Place your thumb and middle finger together then cup the dough in your hand and move in small circles on the (unfloured) counter to create a roll shape. Place six rolls onto each baking sheet lined with parchment paper.
PAN DULCE - THE SPRUCE EATS
From thespruceeats.com
- Buñuelos. These flat, fried disks of wheat-based dough are covered in cinnamon sugar or powdered sugar and sometimes drizzled in honey or made with anise.
- Churros. Perhaps one of the better known pan dulces outside of Latin America, tube-like and deep-fried churros are originally from Spain ... or Portugal (we will get to this).
- Conchas. If you know what a croissant is, the concha is on its way to similar global recognition. Mexico’s national sweet bread are conchas, which means "shells" in Spanish—the swirled streusel top that looks like a seashell.
- Corbata. Also called moño, a corbata (tie or bowtie in Spanish) is a looped pastry that looks like its namesake. It is similar in texture to a brioche concha, but the corbata is first cut into a rectangle then twisted and covered with granulated sugar.
- Danesa. Somewhat like it’s name, this flaky Danish-style pastry comes in a variety of shapes and is filled with fruit jam, jelly or pastry cream (crema pastelera), a creamy, custardy filling.
- Empanadas. While many know empanadas to be savory, they also come in sweet, fruit-filled forms. These half-moon hand pies can either be baked or fried and finished with a sprinkle of sugar or egg wash for a shiny finish.
- Galletas or polvorones con chochitos. Also known as Mexican wedding cookies, these powdered sugar-dusted cookies delightfully crumble and melt in your mouth.
- Marranitos, puerquitos, or cochinitos. Yes, this is a pig-shaped cookie. This cute pan dulce is made with cinnamon and piloncillo, unrefined whole cane sugar that has an earthy, caramel taste.
- Palmeras or orejas. Flaky orejas (elephant ears) or palmeras (from the French palmier) is a puff pastry cookie of sugar and cinnamon. These are very common in panaderías in Mexico.
- Pan de muerto. This anise or orange zest-flavored Day of the Dead bread is a seasonal November specialty whose popularity has spread throughout the United States.
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