Pan Dulce
Pan dulce, a traditional Mexican sweet bread topped with a crisp, sugary coating.
Ingredients
milk (for dough)
2/3 cup
shortening
2 tbsp
butter
2 tbsp
egg (beaten)
2
milk (for yeast, room temperature)
1/3 cup
dry yeast
1
sugar (for yeast)
1/2 tsp
flour
4.5 cup
sugar (granulated)
1/2 cup
brown sugar
2 tbsp
cinnamon
1/2 tsp
salt
1/2 tbsp
flour (for topping)
3/4 cup
brown sugar (for topping)
3 tbsp
sugar (for topping)
3 tbsp
cinnamon (for topping)
1/2 tsp
butter (for topping, room temperature)
1/4 cup
egg yolks
2
vanilla extract
3/4 tsp
Instructions
1
Make the dough liquid
In a small saucepan, combine the 2/3 cup milk, shortening, and butter. Heat until just melted, then cool to room temperature. Stir in the beaten eggs.
2
Activate the yeast
Heat the 1/3 cup milk to room temperature and stir in the yeast and 1/2 teaspoon sugar. Let stand until foamy on top, about 10 minutes, then pour into the milk and egg mixture.
3
Mix the dry ingredients
In a separate bowl, combine the flour, 1/2 cup sugar, 2 tablespoons brown sugar, cinnamon, and salt.
4
Knead and proof
Pour the yeast mixture into the dry ingredients and knead for 5-10 minutes (or about 40 seconds in a food processor) until a medium-firm dough forms. Lightly grease, place in a bowl, cover with a damp cloth, and let rise until doubled in volume, about 1 to 1.5 hours.
5
Make the topping
While the dough rises, mix together the topping ingredients (flour, both sugars, cinnamon, butter, egg yolks, and vanilla extract) until evenly combined.
6
Shape the rolls
Divide the dough into 16 small balls and roll each into a round about 3 inches in diameter. Arrange on baking sheets. Brush each round with an egg white and water mixture, then spread a thin layer of topping over the top.
7
Second rise and bake
Cover with a damp cloth and let rise until doubled in volume, 30 to 40 minutes. Bake in a preheated 375°F oven for about 20 minutes.
