International Incident Party: Mexican Breakfast – Pan Dulche

It’s time for this month’s International Incident Party again. Time is flying by way to fast! This month Penny at Jeroxie suggested a Mexican Breakfast theme. She is good at making my noggin work extra hard as I was left kind a blah with the theme. I knew most other participants would go for Huevos Rancheros, some egg burrito or something along the big Sunday brunch lines. Of course I may be wrong as we are all posting at the same time…maybe they will make me eat their words…or Mexican Breakfast dish ha ha!

Anyways I did not feel like going down the savory route, my sweet tooth has been screaming for attention lately. I am trying my best to control it…but I am weak too lol. After lots of research I settle on Pan Dulce, a sweet chewy bread with a gorgeous seashell like look which is sold in most panaderias all over Mexico.

 

Originally Pan Dulche comes from Spain and it was served around Christmas time, a bit like its Italian brother the panettone, filled with dried fruits and nuts. Obviously these made there way to the Americas during the time of colonization. But the Pan Dulche got revamped during Mexico’s French occupation in the 1800s. Mexican bakers adapted the Pan Dulche to the preferred French baking techniques: the dough got ever so slightly lighter and the crunchy sweet crust was reminiscent of the crusty French baguette. Pan Dulche is known as the Mexican Breakfast Bun. All the other recipes with eggs and salsa are the Sunday Brunch equivalent. But when you get up in the morning in a rush to get to work on a weekday….it’s a Pan Dulche you are going to reach for with a nice cup of coffee or Mexican hot chocolate.

International Incident mexbrekkie PartyΞ Pan Dulce Ξ
(adapted from Joy the Baker)

Ingredients:

Dough
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten

the joys of kneading in food coloring

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

Directions:

  1. Dough: in a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand 6-8 minutes.
  2. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
  3. Add yeast mixture and 2 eggs. Mix completely.
  4. Add remaining eggs and mix.
  5. 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.
  6. Cover and let rise in a warm place for 45 minutes.
  7. Divide dough into 16 pieces and shape into a ball. Place on a lightly greased cookie sheet, 2 inches apart and press each ball slightly to flatten it.
  8. Cover lightly with plastic wrap for 1 hours and let dough rise. Prepare topping…

   

  1. Topping: In a food processor using a metal blade or mixer, add the butter, shortening, powdered sugar, 1 cup flour and vanilla. Process until smooth, then divide into 2 equal parts.
  2. To one half add food coloring if desired and shape into a log, wrapping in wax paper and chilling.
  3. Add cocoa and cinnamon to the other half of dough and wrap in wax paper. Chill the logs until ready to use.
  4. Cut off 2 tablespoons of topping from the log and flatten with palms into a circle.
  5. Place topping circle on top of dough circle. It should completely cover dough.
  6. Use a sharp knife to cut a crisscross or shell design on topping (not in dough).
  7. Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
  8. Preheat oven to 350 degrees F. Bake for 12- 15 minutes, until lightly browned.

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