Get ready to transport your taste buds to the vibrant streets of Mexico with this irresistible Pan Dulce recipe! Imagine biting into a soft, pillowy bread that's subtly sweet, warmly spiced with cinnamon, and so deliciously addictive that you'll want to make it again and again. Whether you're a baking novice or a seasoned pro, this traditional Mexican sweet bread is about to become your new obsession – promising to fill your kitchen with an aroma so heavenly, your family and friends will think you've learned secret bakery magic!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 12 pieces
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup warm milk
- 2 eggs
- 1 packet active dry yeast
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F). Let it sit for 5-10 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the softened butter and sugar. Cream together until light and fluffy using an electric mixer or by hand.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together the all-purpose flour, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the yeast-milk mixture to the butter mixture, stirring continuously to create a uniform batter.
- Slowly incorporate the dry flour mixture into the wet ingredients, mixing until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a round or traditional pan dulce shape.
- Place the shaped dough pieces on a baking sheet lined with parchment paper, leaving space between each piece for expansion.
- Cover the shaped dough and let it rise again for 30-40 minutes until puffy and nearly doubled in size.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Brush the tops of the pan dulce with an egg wash or melted butter for a golden, shiny finish.
- Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.
- Serve warm or at room temperature. Can be enjoyed plain or with a sprinkle of powdered sugar or cinnamon.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes of kneading develops the gluten, giving your bread that perfect soft, elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or a sunny spot near a window works perfectly.
- Patience Pays Off: Allow sufficient rising time. A well-risen dough means lighter, fluffier bread.
- Egg Wash Trick: For a professional bakery-like golden finish, don't skip the optional egg wash or melted butter 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: 300kcal
Carbohydrates: 40g
Protein: 7g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 60mg
