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Fluffy, lightly sweet bread rolls with a distinctive crackly sugar topping. A beloved classic from Mexican-American bakeries, perfect with a morning coffee or hot chocolate.
Activate the Yeast
Make the Dough
First Rise
Fluffy, lightly sweet bread rolls with a distinctive crackly sugar topping. A beloved classic from Mexican-American bakeries, perfect with a morning coffee or hot chocolate.
This mexican_american recipe takes 192 minutes to prepare and yields 12 servings. At 374.86 calories per serving with 6.4g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert.
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Prepare the Topping
Shape and Top the Buns
Second Rise
Bake the Pan Dulce
Add 1/2 teaspoon of ground cinnamon or anise seed to the dough for a spiced version.
To make the classic pink or yellow toppings, divide the vanilla topping paste and add a few drops of food coloring to each portion.
While shortening provides a classic texture, you can substitute the shortening in the topping with an equal amount of softened unsalted butter for a richer flavor.
The carbohydrates from the flour and sugar offer a readily available source of energy, making it a satisfying snack to combat a midday slump or start your morning.
As a beloved cultural food, enjoying a warm, freshly baked Pan Dulce can provide a sense of comfort and happiness, which contributes positively to mental and emotional well-being.
One piece of homemade Pan Dulce (concha) contains approximately 370-400 calories, depending on the exact size and ingredients used.
Pan Dulce is a sweet bread made with refined flour, sugar, and fat, making it an indulgent treat rather than a health food. It's best enjoyed in moderation as part of a balanced diet.
There are a few common reasons. Your yeast may have been expired, the milk could have been too hot (killing the yeast), or the rising environment was too cold. Always check the yeast's expiration date and ensure your milk is just warm to the touch.
Store Pan Dulce in an airtight container or a sealed plastic bag at room temperature. It is best consumed within 2 days. Do not refrigerate, as it will cause the bread to become stale faster.
Yes, you can prepare the dough and let it go through its first rise in the refrigerator overnight (for 8-12 hours). The next day, let it sit at room temperature for about 30 minutes before shaping, topping, and proceeding with the second rise.
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