Recipe For Cooking Pan Dulce

Toast Oven Breads :: Sweet and Savory Yeast Breads

Pan Dulce (Sweet Bread)

Dough
2/3 C. milk
2 Tbsp. vegetable shortening
2 Tbsp. butter
2 eggs, beaten
1/3 C. milk
1 pkg. dry yeast
1/2 tea. sugar
4 1/2 C. flour
1/2 C. sugar
2 Tbsp. brown sugar
1/2 tea. cinnamon
1/2 Tbsp. salt

Combine the 2/3 C. milk, vegetable shortening and butter in a saucepan. Heat just enough to melt the vegetable shortening and butter, then allow the mixture to cool to room temperature. At this point stir in the beaten eggs. Heat the 1/3 C. milk until it is just room temperature and stir in the yeast and 1/2 tea. sugar. Allow the mixture to sit until bubbles form on the surface, about 10 min., then stir it into the milk and egg mixture.

Meanwhile, mix together the flour, 1/2 C. sugar, 2 Tbsp. brown sugar, cinnamon and salt. Next, stir in the yeast and milk and egg mixture to make a med. dough, one that is not too damp or too dry, adding flour or water as needed. Knead the dough for 5 to 10 min. or process it in a food processor for 40 seconds. Lightly grease the dough, place it in a dish, cover it with a damp towel, and allow it to rise until doubled in size, about 1 to 1 1/2 hr..

While the dough is rising cream together the topping ingredients.

After the dough has risen, divide it into 16 balls, then roll balls into circles about 3 in. in diameter and place them on cookie sheets. Brush each dough circle with a mixture of 1 egg white and 2 Tbsp. water, then cover them with a thin layer of the topping. At this point you may leave the topping as is or cut designs such as parallel lines into it with a thin knife. Next, drape a damp towel over the rolls and allow them to rise until doubled in size, 30 to 40 min. Bake about 20 min. in an oven preheated to 375 degrees F.

Topping
3/4 C. flour
3 Tbsp. brown sugar
3 Tbsp. sugar
1/2 tea. cinnamon
1/4 C. butter
2 egg yolks
3/4 tea. vanilla extract or flavoring