I have been enjoying the summer lately. This summer our cousins visited us and it was so much fun. Last two months were very hectic yet exciting. Laughter, endless talks, visits around the city, shopping and not to forget the food. I cooked food at home mostly which kept me busy but at the same time got to try different recipes and impress them. Time flew by and now I am trying to manage my own little world. Arranging things around the house, cleaning and finally giving time to my blog. Today’s recipe is Pan Dulce!
As I got busy I could not post this recipe which was long due. So here it is Pan Dulce, a Mexican sweet bread. In Spanish ‘pan” means bread and ‘dulce” is sweet. This bread is unique not only because it is sweet in taste but also has a cookie like crust on the top which makes it all the more sweet and delicious. This bread has also a characteristic shape like a ‘shell’ known as concha which makes it more appealing. Pan Dulce is popular in Mexico and other Latin American countries. A similar kind of bread, Melon Pan is popular in Japan which has a slightly different shape.
It has a crusty cookie top with soft crumb texture. It goes great with a cup of coffee or tea or as a dessert. The recipe has three simple steps; the dough, making the topping and finally baking. I have used food color and coco powder to give varied colors but it is completely optional. I personally preferred the chocolate flavored ones. So give it a try and am sure you’ll enjoy baking these.
Tips:
The bread can be stored for not more than 2 days and is best when fresh. While cutting the groves on the topping be careful not to cut through the dough. Do not over bake or else the color will change and it will not be too appealing.
To get regular updates you may like us at Facebook and follow us at Instagram. Thank you!
Other yeasted breads you may try!
PAN DULCE (MEXICAN SWEET BREAD)
- YIELD: 1 dozen
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 2 hrs 35 mins
An essentially sweet bread with cookie crust topping and soft crumb texture. Goes great with a cup of coffee.
INGREDIENTS
- 4 cups all-purpose flour
- 1/2 cup warm water temperature at 110 F
- 1/2 cup evaporated milk room temperature
- 1 large egg at room temperature
- 1/3 cup butter melted and cooled at room temperature
- 3/8 cup granulated sugar
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon cinnamon powder optional
- 2/3 cup granulated sugar for the topping
- 1 cup all-purpose flour for the topping
- 2 teaspoons cinnamon powder for the topping
- 1 teaspoon vanilla extract for the topping
- 1-2 drops food color of your choice optional
- 1/2 cup butter at room temperature (for the topping)
INSTRUCTIONS
- In a small bowl add the yeast,1 tablespoon sugar and warm water. Mix well and let it stand for 10 mints covered.
- In another large bowl, mix in the butter, evaporated milk,beaten egg, salt, rest of the sugar, cinnamon powder, yeast-water mixture and 2 cups of flour with a wooden spoon. Gradually add the rest of the flour.
- When the dough comes together, turn the dough onto a floured work surface and knead for 8-10 minutes until the dough is smooth and elastic.
- Transfer the dough to a large greased bowl. Turn the dough to coat oil on the surface. Cover with a plastic wrap and rest in a warm place until it doubles in size.
- While the dough is rising, make the topping. In a bowl beat the sugar and butter until light and fluffy. Add the flour and mix well to get a thick paste like consistency. Divide into several small bowls and add color and flavoring of your choice like cinnamon, vanilla, chocolate.
- When the dough has doubled in size divide into 12 equal pieces and roll each into smooth balls. Place the dough balls onto a cookie sheet lined with parchment paper spacing 2-3 inches in between. Divide the topping into similar balls and pat flat. Now place the topping on top of the dough balls and pat down lightly. Finally with a small sharp knife cut groves like a shell or swirls.
- When done, cover with a plastic wrap and let it rise for at least 30 minutes or until doubled.
- During the final rise, pre-heat the oven to 375F. Bake for 20 minutes or until they are lightly golden brown in color. Cool them on a wire rack.
- Serve with hot cup of coffee and enjoy.
Hello, what is the butter amout for the topping, assuming the melted butter is all for the dough portion, thanks
Thanks for bringing up this point. Sorry I missed it. Now I have updated the recipe. It should be 1/2 cup butter at room temperature for the topping. Thanks for visiting.
I’m lactose intolerant,what could I use instead of powdered milk?.
There is no powder milk in the recipe. The recipe calls for evaporated milk which is thicker than regular milk and slightly caramelized.I am not sure about the substitute but you may thicken regular almond milk or soya milk and use in the recipe. It may change the texture and the taste of the bread though!