Pan Dulces
Bring the sweet taste of Mexico to your kitchen with homemade Pan Dulces, the beloved Mexican sweet bread that combines soft, fluffy dough with a buttery, crumbly topping. Perfect for breakfast or an afternoon treat, these iconic conchas are as fun to make as they are to eat. The bread itself features a rich blend of warm milk, eggs, and a hint of vanilla, while the colorful, sugar-infused topping can be customized with food coloring and etched with intricate shell-like patterns. These baked goodies rise to perfection, with a lightly golden crust that pairs beautifully with coffee, hot chocolate, or a dollop of dulce de leche. With just 30 minutes of prep and easy-to-follow steps, this recipe is a must-try for anyone looking to recreate the comforting flavors of traditional Mexican pastries at home.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 2.25 teaspoons active dry yeast
- 0.75 cup warm milk (about 110°F)
- 0.5 cup unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for topping)
- 0.5 cup powdered sugar (for topping)
- 0.25 cup unsalted butter, softened (for topping)
- 1 teaspoon vanilla extract (for topping)
- food coloring, optional (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well to combine.
In a separate small bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5 minutes, or until foamy.
Add the melted butter, eggs, and vanilla extract to the yeast mixture. Stir until blended.
Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon or dough hook. Knead the dough for about 8 minutes, or until it becomes soft and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area for 1 to 2 hours, or until doubled in size.
While the dough rises, prepare the topping. In a small bowl, mix the all-purpose flour, powdered sugar, softened butter, and vanilla extract until a smooth paste forms. Divide the topping if desired, and add food coloring to create colorful toppings.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place on a parchment-lined baking sheet.
Flatten a small piece of the topping dough into a thin disc and press it onto the top of each dough ball, covering the surface.
Using a knife or a concha cutter, gently carve patterns (like shell designs) into the topping without cutting into the dough.
Cover the dough balls lightly with a towel and allow them to rise again for 30 to 40 minutes until slightly puffy.
Preheat the oven to 375°F (190°C).
Bake the pan dulces for 12-15 minutes, or until lightly golden on the bottom. Remove from the oven and let them cool on a wire rack.
Serve warm or at room temperature with coffee or hot chocolate for a delightful treat!
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 638.0 g | 232% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 174.4 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 437 mg | 34% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1319 mg | 28% | |
*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.
