Imagine biting into a crispy, golden pastry that melts in your mouth with a perfect blend of buttery layers and sweet cinnamon - welcome to the world of Orejas, the Mexican pan dulce that will transform your breakfast or afternoon treat! These delicate, ear-shaped pastries are not just a dessert; they're a culinary journey that captures the heart of traditional Mexican baking. Whether you're a seasoned baker or a curious food lover, this recipe will transport you straight to a cozy Mexican panadería with its irresistible aroma and mouthwatering texture.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of unsalted butter, softened
- 1/4 cup of milk
- 1/4 tsp of salt
- 1/4 cup of cinnamon sugar for sprinkling
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, creating a soft mound with a small well in the center.
- Add the softened butter to the well and begin to mix using your hands or a pastry cutter, working the butter into the flour until the mixture resembles coarse crumbs.
- Gradually pour in the milk and sugar, continuing to mix until a smooth, cohesive dough forms. Knead the dough gently for about 3-4 minutes until it becomes elastic and uniform.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 15-20 minutes, allowing the gluten to relax and making the dough easier to roll.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- On a lightly floured surface, roll out the dough into a thin, rectangular shape approximately 1/8 inch thick, ensuring an even thickness throughout.
- Carefully fold the dough into thirds, creating layers, then roll it out again to create a delicate, flaky texture.
- Cut the dough into ear-shaped pieces (traditionally thin, curved strips that resemble ears), typically about 3-4 inches long.
- Transfer the dough pieces to the prepared baking sheet, spacing them slightly apart to allow for expansion during baking.
- Generously sprinkle the cinnamon sugar over each piece, ensuring complete coverage for maximum flavor.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the pastries become crisp and slightly puffy.
- Remove from the oven and let cool on a wire rack for 5-10 minutes. The pastries will continue to crisp up as they cool.
- Serve warm or at room temperature, perfect for enjoying with coffee or hot chocolate.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect dough consistency.
- Resting is Key: Don't skip the 15-20 minute resting period - it helps develop the dough's texture and makes rolling easier.
- Thin is In: Roll the dough very thin (about 1/8 inch) to achieve those signature flaky, crisp layers.
- Cinnamon Sugar Generosity: Be liberal with the cinnamon sugar coating - it's what makes Orejas truly magical!
- Watch Carefully: Ovens can vary, so start checking your pastries at the 12-minute mark to prevent over-browning.
- Cooling Technique: Let the Orejas cool slightly on the baking sheet before transferring to a wire rack to maintain their crisp texture.
- Storage Tip: These are best enjoyed fresh but can be stored in an airtight container for 2-3 days, though they might lose some crispness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
