Pan Dulce Dome Shaped Sweet Rolls
Delight in the rich, bakery-fresh flavor of Pan Dulce Dome Shaped Sweet Rolls, a beloved Mexican pastry known for its soft, pillowy texture and signature crumbly topping. These sweet bread rolls are made with a lightly enriched dough flavored with vanilla and topped with a buttery, sugary paste that can be customized with cocoa powder or left plain for a traditional touch. Carve intricate shell or crosshatch designs into the topping for an authentic finish, and enjoy the irresistible aroma as they bake to golden perfection. Perfect for pairing with coffee or hot chocolate, these homemade pan dulce are a stunning addition to your breakfast table or afternoon treat repertoire, celebrating the art of Mexican baking in every fluffy bite.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoons salt
- 0.75 cups whole milk
- 4 tablespoons unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoons vegetable oil or melted butter (for greasing)
- 1 cup powdered sugar (for topping dough)
- 0.5 cups all-purpose flour (for topping dough)
- 0.33 cups unsalted butter (softened, for topping dough)
- 1 tablespoons vanilla or cocoa powder (optional, for topping dough)
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Stir well to combine.
In a small saucepan, heat the milk until warm (about 110°F or 43°C). Do not boil. Stir in the softened butter until melted and combined.
Add the warm milk mixture, eggs, and vanilla extract to the dry ingredients. Mix with a wooden spoon (or a stand mixer with the dough hook attachment) until the dough starts to come together.
Knead the dough on a floured surface for 8–10 minutes by hand or 5–6 minutes with a stand mixer until the dough is smooth and elastic.
Lightly grease a large bowl with vegetable oil or melted butter. Place the dough inside, flipping it over once to coat, and cover with a clean kitchen towel. Let the dough rise in a warm place for 1.5–2 hours, or until it has doubled in size.
While the dough is rising, prepare the sweet topping. In a separate bowl, combine the powdered sugar, 1/2 cup flour, softened butter, and vanilla or cocoa powder (if using). Mix until it forms a soft paste-like dough.
Divide the topping into 12 portions. Roll each portion into a small ball and flatten into a thin disc about 3 inches wide.
Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, ensuring adequate space between each roll.
Place one sweet topping disc over each roll, gently pressing it to adhere. Use a sharp knife to carve shallow designs into the topping, such as shell patterns or crosshatching.
Cover the rolls loosely with plastic wrap and let them rise again for 30–45 minutes, or until puffed.
Preheat your oven to 375°F (190°C). When the oven is ready, bake the rolls for 18–20 minutes, or until they are lightly golden and the topping is set.
Allow the rolls to cool on a wire rack for 10 minutes before serving. Enjoy your freshly baked pan dulce with coffee or hot chocolate!
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 187.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 393 mg | 30% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1054 mg | 22% | |
*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.
