Imagine biting into a soft, pillowy bread that transports you straight to the vibrant streets of Mexico, where the aroma of freshly baked sweet bread fills the air. Pan Dulce isn't just a recipe; it's a cultural experience that brings warmth, tradition, and irresistible flavor to your kitchen. Whether you're a baking novice or a seasoned pro, this Mexican sweet bread will turn your ordinary day into an extraordinary culinary adventure that will have your family and friends begging for more!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 pieces
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
Instructions
- In a small bowl, combine 1 cup of warm milk (about 110°F or 43°C) and 1 tablespoon of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, and 1 teaspoon of salt. Mix well to ensure that the dry ingredients are evenly distributed.
- Once the yeast mixture is frothy, add it to the dry ingredients along with 1/2 cup of softened unsalted butter and 2 large eggs.
- Using a wooden spoon or a dough hook attachment on a stand mixer, mix the ingredients until they come together to form a dough. If the dough is too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a smooth consistency.
- Once the dough has formed, knead it on a floured surface for about 5-7 minutes until it is smooth and elastic. Alternatively, you can knead it in the stand mixer on medium speed for the same amount of time.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a round ball.
- Place the shaped dough balls on a baking sheet lined with parchment paper, leaving enough space between each piece for them to expand. Cover the dough balls with a kitchen towel and let them rise again for about 30 minutes.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Once the dough has risen again, you can optionally brush the tops with an egg wash (a beaten egg mixed with a little water) for a shiny finish.
- Bake the pan dulce in the preheated oven for about 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the pan dulce from the oven and let them cool on a wire rack. Serve warm or at room temperature, and enjoy your delicious Mexican sweet bread!
Tips
- Temperature Matters: Ensure your milk is warm (around 110°F) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is key to achieving that perfect soft texture.
- Rising Environment: Find a warm, draft-free spot in your kitchen for dough rising. A slightly warm oven (turned off) or near a sunny window works great.
- Egg Wash Optional: For a professional bakery-like shine, brush the tops with egg wash before baking.
- Storage Tip: These pan dulce are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Warm slightly before serving to revive their soft texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
