Pan Dulce
Indulge in the warm, sweet embrace of freshly baked Pan Dulce, a beloved Mexican pastry that’s as beautiful as it is delicious. This traditional treat features a soft, buttery bread base topped with a crumbly, colorful sugar crust that can be customized with vanilla or chocolate flavors. Made with simple pantry staples like all-purpose flour, sugar, and eggs, this recipe combines the art of breadmaking with the joy of baking unique designs into the sugar topping for a stunning finish. Perfectly paired with a steaming cup of coffee or hot chocolate, Pan Dulce is ideal for breakfasts, brunches, or as a delightful snack. With its enticing aroma and melt-in-your-mouth texture, this recipe is sure to become a family favorite for celebrating any occasion.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Salt
- 1 cups Whole milk
- 0.5 cups Unsalted butter (softened)
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Confectioners' sugar (for topping)
- 0.5 cups All-purpose flour (for topping)
- 0.25 cups Unsalted butter (for topping, softened)
- 2 tablespoons Cocoa powder (optional, for chocolate topping)
Instructions
In a large bowl, mix the yeast with 1/2 cup of warm milk (110°F/43°C) and 1 teaspoon of sugar. Let the mixture sit for 5-10 minutes, or until it becomes frothy.
In a separate large bowl, combine the flour, sugar, and salt. Make a well in the center.
Add the frothy yeast mixture, the remaining milk, butter, eggs, and vanilla to the bowl with the dry ingredients. Mix until the dough begins to form.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about 1.5 to 2 hours, or until it has doubled in size.
While the dough is rising, prepare the topping. In a medium bowl, mix the confectioners' sugar, flour, and softened butter until it forms a paste. If making chocolate topping, divide the mixture in half and stir cocoa powder into one portion.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Flatten the balls slightly with your hand. Divide the topping mixture into 12 pieces and pat each one into a thin disk. Drape one topping disk over each ball of dough, gently pressing to adhere.
Using a sharp knife or a bread scraper, lightly score patterns into the topping to create the traditional concha design (such as shell shapes or lines).
Cover the pan dulce with a clean kitchen towel and let them rise again for about 30-45 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). Once risen, bake the pan dulce for 15-20 minutes, or until they are lightly golden on top and cooked through.
Remove the pan dulce from the oven and let them cool on a wire rack. Serve warm or at room temperature with coffee or hot chocolate.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 634.7 g | 231% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 207.6 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 517 mg | 40% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
