I was just thinking that this morning was one of those mornings where I feel like I’ve been struck by a train for no reason at all.
I was just thinking that this morning was one of those mornings that can only be healed with two things, sweet bread and milky, sugared coffee.
I seem to have a vague memory of a bottle of champagne last night. Although I certainly didn’t drink the whole bottle (I checked, it’s in the fridge), champagne is one of those buggers that sneaks up on you in the middle of the night, scrambles your brain around and then makes you demand sweets and coffee just a little harder than usual the next morning.
Today I have a funeral to go to and then a birthday party. Very funny God. Veeeery funny. These are the kinds of days where I have to throw up my hands and say ‘Ok! You got me!’. These are the kinds of days when I mentally search my closet trying to find a dress that goes from somber to celebratory. These are the kinds of days that demand a touch of sweetness first thing in the morning. Thank goodness for Pan Dulce.
By the way, have you entered the Martha Stewart Blog Contest!? Thanks for the heads up Ev!
Pan Dulce is a Mexican sweet bread. The bread itself is a slightly sweet, rich egg bread. The rolls are topped with a patterned sweet dough made out of butter, shortening, sugar and flour. The process takes as much care and patience as any yeasted bread, but the outcome is well worth the effort.
This bread recipe probably took me the better part of the afternoon. With the rolls that I didn’t immediately stuff in my face, I wrapped tightly and stuck n the freezer. Now any time I find myself with a rough morning or tricky day before me, I can thaw out a sweet bread, brew some coffee, and instantly make my morning more bearable.
Pan Dulce
adapted from recipezaar
DOUGH
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- 1/4 cup water
- 3 2/3 cups white bread flour
- 1 teaspoon salt
- 1/3 cup sugar
- 2 tablespoons shortening
- 5 large eggs, beaten
TOPPING
- 1/4 cup unsalted butter
- 1/4 cup shortening
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa
- 1/8 teaspoon cinnamon
- For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.
- Let stand 6-8 minutes.
- In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
- Add yeast mixture and 2 eggs.
- Mix completely.
- Add remaining eggs and mix.
- Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough.
- It should be a little sticky but firm enough to shape easily with buttered hands.
- Butter the work surface into a 4×6-inch rectangle, 1 1/2 inches thick.
- Cut into 16 medium or 24 small squares.
- Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
- Shape each dough square into a dome-shaped circle.
- On a lightly greased cookie sheet, place rolls 2 inches apart.
- For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar, 1 cup flour and vanilla. You can also use a stand mixer for this process.
- Process until smooth, then divide into 2 equal parts.
- Leave one part plain and shape into a log. You can use a bit of pink or yellow dye to color this potion of the dough before shaping into a log, wrapping in wax paper, and chilling.
- Add cocoa and cinnamon to the other half of dough and wrap in wax paper.
- Chill the 3 logs until ready to use.
- Cut off 2 tablespoons of topping from the log and flatten with palms into a circle.
- Place topping circle on top of dough circle.
- It should completely cover dough.
- Use a sharp knife to cut a crisscross or shell design on top.
- Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
- Preheat oven to 350 degrees F
- Bake for 12- 15 minutes, until lightly browned.
{ 44 comments… read them below or add one }
Wow, I have always loved these pastries. Whenever I’m in a Hispanic area, I make sure to go to a bakery and grab a few – they’re always so cheap! Thanks for the recipe, I never knew how they did the topping.
I’m not ashamed to say that champagne is one of my true loves :) I regard it high up on my go-to list along with chocolate, Johnny Depp, and tomatoes. I know, weird combo but those are my loves. That bread reminds me of jewish challah bread because of the high egg content. I like the eggy breads since they produce such a thick and rich dough minus the loads of butter in brioche. I hope you get through your day ok. Maybe revisit the bottle later after the funeral and party?!
hope you survived your day! your pan looks great–love the pink! i’ve made these before to share them with some of my mexican friends at my old job–perfect with coffee.
I love you for posting this. My only Pan Dulce recipe is in Spanish, written by an 80 yr old woman, and I just can’t make it work. Look forward to trying yours. Thanks.
What a cute little cookie! Your Pan Dulce turned out great!
FYI: Pan Dulce is not a cookie. It’s Spanish for Sweet Bread. The Spanish teacher feels compelled to make this minor correction. I hope yours was delicious :).
I’m charmed by these. How beautifully simple and perfect, just the thing to grab with an afternoon coffee. Thank you!
Beautiful photos. Would love to see the dress you picked out.
These are so cute! I’ve actually never tried pan dulce with the topping like this but they look like they’d be a lot of fun to make and eat. Also, the topping allows for lots of creativity! Maybe some orange and black around Halloween time?
Totally beautiful! The bread peeking through the pink is too cute! What a nice idea!
Oh! …and next time, even if you don’t drink the whole bottle, because yes, Champagne is a traitor… have two big glasses of water before going to sleep, I promise… the train will pass by you!
these look so cute. I bet its delicious too. Sweet bread is one of my downfalls .
we call these “melon bread” in Japan because bakers like to make criss-crosses to resemble melons. but yours is the prettiest i’ve ever seen!
These look delicious! I live in East Harlem, in New York, sometimes also known as Spanish Harlem, and there’s this little store right next door that sells these. If you time it just right, they’ll be fresh from the oven. Great post!
OMG! I love pan dulce and have never even considered baking some myself….I’m totally trying your recipe! In my grandmother’s neighborhood of Guadalajara Mexico, these are sold by an older gentleman riding his bike with a giant basket-full of freshly baked pan dulces. He usually comes in the evening announcing himself by ringing a small bell. Most people in Mexico have one with a glass of milk before going to bed, and then you have one with your coffee in the morning! Great post! Definitely stumbling this!
Hi Danny…I am from Guadalajara…and you make me remeber a lady that also sold this “conchas” ( in english is shells because some bakers cut the topping like a seashell, and also the topping is white) well, she finished sell them by 10 am…a whole big basket full of pan dulce….omg i really miss my country….lets make some!
Hi, Pan Dulce is ANY sweet bread, This kind of Pan Dulce are called Conchas, as in Sea Shells.
Cheers
I’m surprised I’ve never seen these before – I feel like I’ve been deprived… until now. Hope your day got better!
That looks absolutely delicious.
I love Pan Dulce. they sell it here in AZ, but the best ever is in Texas. I have never thought of making my own… but I know what I will be doing on Saturday!!
First of all, I love your blog! You are my fav online baker.
Second, I’m with George:
Pan Dulce means sweet bread, and in Mexico we have about 200 different varieties. These are called CONCHAS (sea shells) because of the tender sugar paste that covers them. The actual cutters for the decoration cover are sold in Markets in Mexico. Every panadería, bread shop carried these delicious treats.
I can’t wait to try your recipe, I will later share mine with you guys.
que Viva MEXICO!!!!! and the PAN DULCE…. JOY lets do some pan de muertos o rosca de reyes!
Samantha y Danny …mi suegros viven cerca de Plaza del Sol, GDL….y tienen un panadería…every morning during the vacation I would follow my nose downstairs and eat some yummy Mexican baking!!!!
I would also love a pan de muertos o rosca del reyes recipe….I guess I could get one from my mother-in-law…but her recipes make huge batches! :)
George and Claudia- Thanks for the schooling on Pan Dulce!
I can’t wait to try these! My husband’s family is mexican and I’ve been trying to find different little things I can make that would remind him of his childhood. Most of the time they have their own little names for things so I’m never able to look up any recipes of things he tells me about. These look absolutely fabulous, thanks!
Alright, I must confess I’ve never had pan dulce (at least, I’m pretty sure I haven’t) I’ve gotta try this.. Sweet bread and (my usual) sweet coffee.. perfect morning in my book :)
Dear Joy the Baker. I heart you. This recipe will earn me an immense amount of points with the boyfriend. You are awesome.
I hope you can post the recipe for a mexican bread called “ojo de buey”
Hi…I just found this website via another baker. I wish to know if you have a recipe for mexican pink cake…the one that is made in a large sheet pan, maize in color with thin pink icing? I would so much appreciate your help!
Hi and I am looking for that same cake recipe so if you ever find it please keep me in mind
Really cool, i’ve never heard of these. Definatly going to try it out.
I used this recipe for Spanish class and it was very good. Ms. Silver-Lee liked the recipe and we will definitely use it later.
l am making this recipe early tomorrow morning. I cannot wait!!! I have been looking for a recipe on this bread for so long. My family calls them conchas. Yummy! BTW, Your pictures are beautiful!!
Hey Joy,
could the dough be made ahead of time and then,
let rise in the fridge, or is this something you would have to do that day?
I am rather suprised that you don’t need more liquid than that in the dough recipe. I have them rising right now and I have to admit I got nervous while mixing that something might be missing but it is turning out alright. Thanks for sharing. I love conchas.
I tried this recipe earlier this week, and it was amazing. The way you explained it made it so easy! I made them for a pot luck, and everyone was amazed I’d made them myself.
I don’t know why but when I made the topping it seemed way too dry, so I added a SPLASH of water, it helped a lot and turned out just fine.
Thanks for this awesome recipe!
OMG—I totally am addicted to pan dulce. There is a mexican bakery blocks from my house and I’m like a crack addict when it comes to pan and a hot cup of coffee. It is the perfect weather. I have never tried to make it before.
Great site. finally, I find someone who loves pan as much as I do.
Thank You! I am from AZ and now living in KY I miss home for so many reason but the Mexican bakery that we visited each Saturday is at the top. I am definately carving out time this weekend to try this at home.
This makes me miss my Grandma!!! I’m so excited to have found this recipe and can’t wait to try it. Looks perfect!
Hey Lady Joy! Gotta question for ya: How do your home made ones compare to what we can buy at a local Latin Market? I love these things!! But they do seem like a lot of work. And I know when I buy them, they are only good that day really, don’t keep great, end up pretty dry. Are these more moist than storebought? I mean, I know you wouldn’t stear us wrong, I really do. Just want to know how they compare. Will you email me? I know I’m asking a lot, we’re perfect strangers… but if you get a sec, I’d greatly appreciate it!! Thanks!!
I just discovered your blog and I already love you. Thank you so much for posting this!
I grew up with pan dulce and miss it terribly now that I’ve moved away. I keep telling my husband that when we visit my parents for Christmas, I’m going to get him some REAL pan dulce, fresh from a bakery–not the preservative-laden, pre-packaged pretender sweet breads they have out here. I’d considered making some, but didn’t know where to start, recipe-wise. Now, I don’t have to wait for the holidays–I’m making some this weekend!
Joy, I made these a long time ago and didn’t tell you! They were great– though a few things- I kinda think the batter needs more liquid and definitely less cooking time, they get burned on the bottom extremely fast. And make the entire topping recipe, unlike me, I thought I wouldn’t need that much but I was wrong. Yummy and cute:)
Thank you so much for the recipe! i LOVE to buy it in my city, but it ill be great to try it out myself! i am also going to mexico this summer, so im looking forward to having it there locally!
I love the step by step guidance. I found ur website a little too late. But gonna try it today. The ones I made last night were bad. Not sure if it was cause it was my 1st time or I did something wrong. But my husband tasted them this morning and went and spit it out. Lol. He said it tasted like. Alot of food coloring. Is there a certain amount we put in. Like drop wise. And im with a few ppl on here bout if u have a recipe for that pink cake. I’ve looked and can’t find one. It just brings up pink cakes. Lol. Not this specific one. Thanks. Greatly appreciated. Sorry bout the long posting.
Hi there!! I love all your recipes! I am very Mexican lol & i can’t believe yours is the easiest recipe to follow (compared to the “authentic” ones) I was wondering if I could do the icing with a hand mixer??
Thanks!!
{ 6 trackbacks }