Pan dulce, a beloved Mexican sweet bread, is a staple in many households and panaderías (bakeries). With its soft and fluffy texture, sweet flavor, and variety of shapes and fillings, pan dulce is a versatile treat enjoyed for breakfast, as a snack, or for special occasions.
In this extensive guide, we have compiled three delectable pan dulce recipes that cater to different preferences and skill levels. From the classic Pan Dulce Tradicional, known for its rich flavor and aromatic spices, to the sweet and creamy Concha, featuring a signature seashell shape, and the indulgent Relleno de Queso, filled with a sweet cream cheese mixture, these recipes offer a delightful taste of Mexican pan dulce culture.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of making these pan dulce recipes successfully. So, get ready to embark on a culinary journey and discover the joy of baking these traditional Mexican sweet breads.
PAN DULCE
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
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, Carbohydrate 52.3 g, Cholesterol 72.5 mg, Fat 9.9 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 275.3 mg, Sugar 13.2 g
KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO
My grandmother on my dads side was from Hungarian/Slovak origins. My stepdad Eddo was also Slovak, he has passed but was a wonderful person. He gave me a present many years ago an authentic Slovak cookbook with wonderful recipes from his country. Kolacky as they spell it in the book is a special yeast dough that is made into nut...
Provided by Juliann Esquivel
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Combine cream, yeast and sugar, let stand for 5 minutes.
- 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
- 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
- 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
- 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
- 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
- 7. Will post my picture later as this is for a member as a special request. LOL
- 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.
PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD
From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
- Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
- Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
Nutrition Facts : Calories 2275.8, Fat 104.9, SaturatedFat 62.4, Cholesterol 667, Sodium 1684.5, Carbohydrate 305.9, Fiber 7.5, Sugar 153.5, Protein 34.3
HONEY PAN DULCE WITH NUTS AND DRIED FRUIT
Categories Bread Cake Fruit Dessert Bake Christmas Orange Raisin Fig Cherry Almond Cashew Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 17
Steps:
- Place 1/2 cup warm milk and 1 teaspoon sugar in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves and mixture looks foamy, about 5 minutes. Mix in 1/2 cup flour to form soft sponge. Cover sponge and let stand until very light and bubbly, about 30 minutes.
- Whisk eggs, honey, butter, lemon and orange peel, salt, remaining 1/4 cup milk, and 6 tablespoons sugar in medium bowl to blend. Stir egg mixture into sponge. Mix in 3 cups flour, 1 cup at a time, to form soft dough. Mix in additional flour, 1 tablespoon at a time, until dough is soft and just barely sticky. Turn out onto floured work surface. Knead dough until smooth and elastic, sprinkling with more flour by tablespoonfuls if still sticky, about 8 minutes.
- Butter another large bowl. Form dough into ball. Place in bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Gently press dough down. Sprinkle with all fruits and nuts; knead in bowl to distribute evenly.
- Remove center tube of an angel food cake pan and place an 8-inch-diameter tart pan bottom inside to create 12-cup baking mold. Spray mold with nonstick spray, then butter and flour pan. Form dough into round. Place in prepared pan. Cover with plastic wrap. Let rise in warm draft-free area until almost doubled in volume and almost level with top of pan, about 1 hour 15 minutes.
- Preheat oven to 375°F. Bake pan dulce until deep brown on top and tester inserted into center comes out clean, about 45 minutes. Let stand in pan 5 minutes. Turn out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
- *Available at some specialty foods stores and candy stores.
Tips:
- Activate the Yeast Properly: Ensure the water or milk is lukewarm (around 110°F) to activate the yeast effectively. If the liquid is too hot, it will kill the yeast, while if it's too cold, the yeast won't activate properly.
- Use Fresh Ingredients: Fresh ingredients, especially the yeast, will yield the best results. Old or inactive yeast may not rise the dough properly.
- Knead the Dough Thoroughly: Kneading helps develop the gluten in the flour, resulting in a smooth and elastic dough. Knead for at least 5-7 minutes by hand or until the dough becomes smooth and springs back when touched.
- Proof the Dough in a Warm Place: Find a warm spot in your kitchen, ideally between 75°F and 85°F, for the dough to rise. You can place the dough in a greased bowl, cover it with plastic wrap, and let it rise until it doubles in size.
- Don't Overproof the Dough: Overproofing can lead to a dense and gummy texture. Check the dough regularly and stop the rising process once it has doubled in size.
- Shape the Dough Gently: Handle the dough gently when shaping it into your desired form. Rough handling can deflate the dough and affect its texture.
- Bake the Pan Dulce at the Right Temperature: Follow the recipe's recommended baking temperature and time to ensure the pan dulce bakes evenly and thoroughly.
Conclusion:
Pan dulce is a delectable and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. By following the tips and techniques outlined in this article, you can create delicious pan dulce at home. Whether you prefer traditional flavors or want to experiment with different fillings and toppings, this guide provides all the information you need to make this Mexican sweet bread a success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked pan dulce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #breads #breakfast #eggs-dairy #spanish #oven #european #eggs #dietary #yeast #equipment #number-of-servings #4-hours-or-less
You'll also love