Pan Dulce (Sweet Bread)

Pan Dulce (Sweet Bread)

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

  1. 4 cups all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup unsalted butter, softened
  4. 1 cup warm milk
  5. 2 eggs
  6. 1 packet active dry yeast
  7. 1/2 tsp salt
  8. 1 tsp cinnamon

Instructions

  1. 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.
  2. In a large mixing bowl, combine the softened butter and sugar. Cream together until light and fluffy using an electric mixer or by hand.
  3. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
  4. In a separate bowl, sift together the all-purpose flour, salt, and ground cinnamon to ensure even distribution of dry ingredients.
  5. Gradually add the yeast-milk mixture to the butter mixture, stirring continuously to create a uniform batter.
  6. Slowly incorporate the dry flour mixture into the wet ingredients, mixing until a soft, slightly sticky dough forms.
  7. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
  8. 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.
  9. Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a round or traditional pan dulce shape.
  10. Place the shaped dough pieces on a baking sheet lined with parchment paper, leaving space between each piece for expansion.
  11. Cover the shaped dough and let it rise again for 30-40 minutes until puffy and nearly doubled in size.
  12. Preheat the oven to 375°F (190°C) about 15 minutes before baking.
  13. Optional: Brush the tops of the pan dulce with an egg wash or melted butter for a golden, shiny finish.
  14. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  15. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.
  16. Serve warm or at room temperature. Can be enjoyed plain or with a sprinkle of powdered sugar or cinnamon.

Tips

  1. 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.
  2. 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.
  3. 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.
  4. Patience Pays Off: Allow sufficient rising time. A well-risen dough means lighter, fluffier bread.
  5. Egg Wash Trick: For a professional bakery-like golden finish, don't skip the optional egg wash or melted butter before baking.
  6. 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

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