Pan Dulce Mexican Sweet Bread
Experience the vibrant flavors of Mexico with Pan Dulce, a traditional Mexican sweet bread that's as visually stunning as it is delicious. This recipe features a tender, buttery dough infused with vanilla and topped with a signature cookie-like crust that's delicately scored to create intricate, eye-catching patterns. With a hint of sweetness and the option to customize the topping with colorful hues, Pan Dulce is perfect for breakfast, a midday snack, or alongside a cup of coffee or hot chocolate. This recipe balances the art of bread-making with a creative flair, resulting in 12 irresistible pieces of soft, fluffy, and beautifully golden-brown bread. Whether you're looking to explore authentic Mexican baking or simply indulge in comforting homemade treats, Pan Dulce is the perfect way to sweeten your day!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.33 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.75 cups Warm milk
- 2 Eggs
- 0.5 cups Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil (for greasing)
- 0.5 cups All-purpose flour (for topping)
- 0.5 cups Powdered sugar (for topping)
- 0.25 cups Unsalted butter (for topping, softened)
- 1 teaspoon Vanilla extract (for topping)
- 2 drops Optional food coloring (yellow, pink, etc.)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, salt, and active dry yeast.
Gradually stir in warm milk, eggs, and vanilla extract. Knead the dough lightly by hand or use a stand mixer with a dough hook attachment.
Add the softened butter, one tablespoon at a time, and continue kneading until fully incorporated.
Gradually add the remaining 2 cups of flour while kneading to form a soft, elastic dough (about 8–10 minutes of kneading).
Lightly grease a large bowl with vegetable oil, place the dough inside, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 1.5 to 2 hours until doubled in size.
To make the topping, mix 0.5 cups of flour, powdered sugar, 0.25 cups of softened butter, and 1 teaspoon of vanilla extract in a medium bowl until a thick paste forms. If desired, divide the topping mixture and color with food coloring.
Once the dough has risen, punch it down to release air and divide it into 12 equal pieces.
Shape each piece into a ball and place them on a parchment-lined baking sheet, spacing them a few inches apart.
Divide the topping mixture into 12 equal portions. Flatten each portion into a thin circle and gently press it on top of each dough ball.
Use a sharp knife or a concha cutter to score patterns (such as shells or crisscrosses) on the topping.
Cover the dough balls loosely with plastic wrap and let rise for 40 minutes, or until puffy but not overproofed.
Preheat your oven to 350°F (175°C).
Bake the sweet breads for 18–20 minutes or until lightly golden. Do not overbake as they should remain soft.
Remove the pan dulce from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 547.0 g | 199% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 131.1 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 171 mg | 13% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 909 mg | 19% | |
*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.
