Best Pan Dulces Recipes

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PAN DULCES



Pan Dulces image

These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.

Provided by Teresa Brignoni

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 16

Number Of Ingredients 11

1 cup milk
6 tablespoons butter
1 (.25 ounce) package active dry yeast
⅓ cup white sugar
1 teaspoon salt
2 eggs
5 cups all-purpose flour
½ cup white sugar
⅔ cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
  • Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
  • Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 45.2 g, Cholesterol 69.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 5.2 g, Sodium 213.6 mg, Sugar 11.3 g

PAN DULCES



Pan Dulces image

These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake. You very often see these in Mexican markets with pink sugar tops. Total time to make, including rise time, is about 2 hrs 45 mins.

Provided by Annacia

Categories     Yeast Breads

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

1 cup milk
6 tablespoons butter
1 (1/4 ounce) package active dry yeast
1/3 cup white sugar
1 teaspoon salt
2 eggs
5 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat.
  • Add the butter, stir until melted and pour into a large bowl to cool.
  • Dissolve yeast in the milk mixture.
  • Mix in 1/3 cup sugar, salt, eggs and 2 cups flour.
  • Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into 16 equal pieces and form into rounds.
  • With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets.
  • Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • While The Bread Rises, Make The Topping:
  • In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms.
  • Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
  • Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

Nutrition Facts : Calories 291.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 65.2, Sodium 227.2, Carbohydrate 45.2, Fiber 1.3, Sugar 10.6, Protein 6.4

PAN DULCES [53]



PAN DULCES [53] image

Yield 16 Buns

Number Of Ingredients 11

1 cup milk
6 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup white sugar
1 teaspoon salt
2 eggs
5 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

PAN DULCES



PAN DULCES image

Categories     Egg

Number Of Ingredients 10

1 cup milk
6 tablespoons butter
4 tablespoons butter, softened
1 package (.25 ounce) active dry yeast
1 teaspoon salt
5 2/3 cups (divided) all-purpose flour
1/2 cup white sugar
1/3 cup white sugar
2 eggs
2 egg yolks

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
  • Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended.
  • Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

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