Best Bozcochuelos Pan De Huevo Recipes

THE ORIGINAL ALL-BRAN MUFFINS

Steps:

• 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until golden brown. Serve warm. VARIATIONS: * For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.* For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

CONCHAS (MEXICAN SWEET BREAD)

Steps:

• In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
• Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
• Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
• When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

SHEET PAN HUEVOS RANCHEROS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
• Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
• Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
• Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

ALL-BRAN DATE BREAD

Steps:

• 1. In large mixing bowl, pour boiling water over dates, shortening and KELLOGG'S ALL-BRAN cereal. Let stand until cooled to room temperature. Add egg and vanilla. Beat well.2. Stir together flour, sugar, baking powder, soda and salt. Add to cereal mixture with nuts, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray. 3. Bake at 350°F about 55 minutes or until wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

ALL-BRAN BANANA NUT BREAD

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. In large mixing bowl, beat together oil and sugar. Add egg. Beat well. Stir in bananas, KELLOGG'S ALL-BRAN cereal, vanilla and nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray and lined with waxed paper in the bottom.3. Bake at 350°F about 1 hour or until wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

BOZCOCHUELOS-PAN DE HUEVO

Steps:

• 1. In large mixing bowl, soften yeast in warm water for 5 minutes. Add 2 tablespoons of the sugar and 2 cups of flour. Beat until smooth.2. Cover and let rise in warm place (80°- 85°F) until double in bulk and light and bubbly.3. Combine remaining sugar, shortening, eggs, salt, KELLOGG'S ALL-BRAN cereal and remaining flour until smooth. Add to yeast mixture and mix thoroughly. Turn out on lightly floured board and knead until smooth and satiny, about 5 minutes. Place dough in large bowl coated with cooking spray. Spray surface with cooking spray. Cover and let rise in warm place (80°- 85°F) until double in bulk, about 2 hours.4. Turn dough out onto lightly floured board. Portion and shape into bizcochuelos or small buns. Place on baking sheets coated with cooking spray, about 2 inches apart. Let rise again in warm place until double in bulk.5. Bake at 375°F about 15 minutes or until golden brown. Serve hot.