RECIPE FOR PAN DULCE RECIPES
PAN DULCE RECIPE | ALLRECIPES
These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.
Provided by Dawn
Categories Bread Yeast Bread Recipes
Yield 14 buns
Number Of Ingredients 14
Steps:
- In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees.
- In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough.
- Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled.
- While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour.
- Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk.
- Brush buns with egg mixture. Bake at 375 degrees F (190 degrees C) until lightly browned, about 15 to 17 minutes.
Nutrition Facts : Calories 330.7 calories, CarbohydrateContent 52.3 g, CholesterolContent 72.5 mg, FatContent 9.9 g, FiberContent 1.7 g, ProteinContent 8 g, SaturatedFatContent 2.2 g, SodiumContent 275.3 mg, SugarContent 13.2 g
PAN DULCE - MEXICAN SWEET BREAD RECIPE - FOOD.COM
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!
Total Time 13 hours
Prep Time 0S
Cook Time 13 hours
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, FatContent 12.5, SaturatedFatContent 6.6, CholesterolContent 54.8, SodiumContent 290, CarbohydrateContent 52.6, FiberContent 1.6, SugarContent 18.8, ProteinContent 7.2
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From acozykitchen.com
From acozykitchen.com
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From cdkitchen.com
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From 196flavors.com
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From pinaenlacocina.com
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BASIC PAN DULCE (MEXICAN SWEET BREAD) RECIPE - CDKITCHEN
Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes. Beat together shortening and remaining 1/2 cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well. Dough will be moderately soft. Cover and let rise again until double in ...
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From cdkitchen.com
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From muybuenocookbook.com
From muybuenocookbook.com
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From 196flavors.com
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From creative-culinary.com
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From preppykitchen.com
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From pinaenlacocina.com
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From sweetlifebake.com
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From rebeccasinternationalkitchen.com
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From mamalatinatips.com
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From m.cookeatshare.com
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From maricruzavalos.com
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From askchefdennis.com
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From pinaenlacocina.com
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