Light, airy, and delicately sweet, this traditional Mexican Pan Dulce is a treat that’s perfect for any time of day!
Craving a light and fluffy dessert that can also be eaten for breakfast? Let me introduce you to pan dulce, also known as Mexican sweet bread. This tasty treat originated in Mexico due to early Spanish and French influences. It’s a simple, down-to-earth baked good that takes time and care to make, and boy is it worth it! This recipe results in an airy sweet treat that kids and adults alike will fall in love with.
Enjoy the sweet simplicity of this recipe as it is, or amplify it by adding 1/2 teaspoon each of cinnamon and cardamom. You can also add the zest of one orange if you’re craving a little burst of sunshine. Feel free to do some research on the different styles of pan dulce so you can find your favorite.
Is Pan Dulce Healthy?
This is one sweet treat, full of sugar and carbs, so I wouldn’t call it “healthy.” That being said, it can be adjusted slightly to suit certain dietary needs. For example, you can use a 1:1 gluten-free all-purpose flour instead of wheat. In my opinion, the best way to ensure a high-quality pastry is to get local and organic ingredients (especially eggs) if possible. Overall, it’s important to remember this is a special treat that can be enjoyed in moderation!
How Do The Panaderías Make It?
Pan dulce varies from bakery to bakery, and each panadería (“bakery” in Spanish) has its special version of the recipe. For example, some bakers might use condensed milk instead of regular and lard instead of butter to enrich the flavor and texture. Others, however, might use vegetable shortening as the fat to save money. Then, of course, there are all the different kinds of pan dulce, which could depend on the bakers’ personal preferences, especially if there’s a certain family recipe they’ve had for generations. One of my favorite parts of going to bakeries is asking the bakers about their recipes, and sometimes they’ll actually share little family secrets!
INGREDIENTS
- 2/3 cup whole milk
- 2 1/2 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup all-purpose flour (for topping)
- 2/3 cup powdered sugar (for topping)
- 1/2 cup unsalted butter, room temperature (for topping)
- 1 1/2 teaspoons vanilla extract (for topping)
- Food coloring, optional (for topping)
INSTRUCTIONS
Prepare
Activate yeast, mix dough ingredients, and let rise.
Topping
Prepare topping mixture.
Bake
Shape dough, add topping, rise once more, and bake until golden.
Devour!
FAQs & Tips
Once the dough has risen, you can shape it into rolls, place them on a tray with parchment paper, and let rise again. Once risen, you can cover them in plastic wrap and place them in the fridge overnight to bake the next day. This is especially helpful if you’re making these for a holiday breakfast or brunch!
Do NOT put the dough in the fridge while it’s rising. This isn’t one of those “cool your dough” kind of situations. Warmth can actually help the yeast activate, so simply covering the dough ball and letting it rise at room temperature is a good idea. It might seem obvious, but I also like to set a timer on my phone to know when it’s been 1 1/2 hours, then check on the dough when that goes off. If it needs a little more time to puff up, I’ll give it that extra 30 minutes.
This is the most traditional way to do it, and since you’re going to knead it anyway, it’s a good idea to get up in there and work some love into it. This ensures the best consistency. If the dough gets too wet, add a touch of flour to dry it up. When it has been fully mixed and kneaded, it shouldn’t be sticky or crumbly. It should be smooth and strong.
Serving Suggestions
Pan dulce is extra delectable with a mug of Vegan Hot Chocolate or milk, but I also recommend trying it with a Coffee Smoothie, Vanilla Milkshake or Vanilla Orange Smoothie. Almost any kind of creamy or milk-based beverage goes splendidly with this sweet bread!
Pan Dulce
Ingredients
For the Bread
- 2/3 cup whole milk
- 2 1/2 teaspoons active dry yeast
- 4 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 3 large eggs
For the Topping
- 1 cup all-purpose flour
- 2/3 cup powdered sugar
- 1/2 cup unsalted butter room temperature
- 1 1/2 teaspoons vanilla extract
- Food coloring optional
Instructions
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Warm the milk to about 110°F. Stir in the yeast and a pinch of sugar. Let stand until foamy, about 5 minutes.
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In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, eggs, and yeast mixture. Mix until a soft dough forms.
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Knead the dough on a lightly floured surface until smooth. Place in a greased bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours.
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Divide the dough into 12 pieces and shape it into balls.
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Whip the topping ingredients together until a light and fluffy paste forms. Divide the topping into 12 even pieces.
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Flatten each topping piece using your hands or roll them out between parchment paper to create circles. Drape over the dough balls. Score the topping to make a clamshell design or other design.
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Preheat oven to 350°F and allow the dough balls to rise, covered for about 15 minutes while it preheats. Bake for 18 to 20 minutes.
Nutrition
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