Recipe of Pan Dulce Panes De Guatemala

Pan Dulce

The creation of pan dulce was influenced by european immigrants living in mexico like the french, spanish, and italians who introduced baked goods such as crispy rolls, baguettes.

Recipe Summary Pan Dulce

These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.

Ingredients | Pan Dulce Panes De Guatemala

6 tablespoons margarine

1 cup milk

1 (.25 ounce) package active dry yeast

1 teaspoon salt

⅓ cup white sugar

5 cups all-purpose flour

2 eggs

½ cup white sugar

⅔ cup all-purpose flour

3 ½ tablespoons margarine

2 egg yolks

2 tablespoons cocoa powder (Optional)

1 egg

2 tablespoons milk

Directions

In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees.

In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough.

Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled.

While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour.

Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk.

Brush buns with egg mixture. Bake at 375 degrees F (190 degrees C) until lightly browned, about 15 to 17 minutes.

Info | Pan Dulce Panes De Guatemala

Servings: 14 Yield: 14 buns

TAG : Pan Dulce

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