Pan Dulces Recipe -
Pan Dulces Recipe

Pan Dulces

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 buns Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 40 mins


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2005

I live in Mexico and this bread is very authentic. I've made it 2 times, the first time I used all the flour and they turned out more like biscuits. The 2nd time I used 4 cups and didn't knead it as long, they turned out perfect. This bread needs the topping to be real pan. But forget crumbly, make it pasty and spread it on. Perfect!

Most Helpful Critical Review
Nov 27, 2009

the bread was yummy but my topping did not turn out like the picture mine was clumpy

Jun 03, 2003

Great recipe! Will definitley make again; whole family loved them. They're best right out of the oven. I gave the recipe to my friends and they loved them. I put all ingredients in bread maker on dough setting much easier that way.

Jun 08, 2003


Jan 31, 2011

I found this recipe when helping my son with a project. They were a huge hit at home and school. I've started making them for the family. The changes I made was to add a tsp of vanilla to the topping to make it pasty, and to make 32 smaller buns rather then 16 large buns. These were still the size of a regular bagel so that was fine by me. As a tip make the topping first, spoon it onto plastic wrap, roll it into a log and chill while making the dough. Then slice into small rounds with a hot, wet knife and place them onto the buns before baking. Saves a lot of time this way...

Jan 25, 2004

This was the first time I've ever made a yeast bread of any sort. I was very pleased with the results. If I can make these, anyone can. I will make these again.

Jun 03, 2003

Exxccellentt!! These are very delicious and soft. I too, used less than 5 c. flour and put all ingredients in the bread maker. That made it very simple, the kids enjoyed helping me. The aroma of this bread was flowing throughout the house, it made our mouths water. YUMMYY! Thanks!

Jan 25, 2004

This is a very good bread. It has a good texture and is simple to make. I find that if you over mix the topping just enough you can spread it easily on the dough, then score it like they do in those mexican bakeries. So far I've made this bread 3x for my family, it's also good w/o the topping as either a dinner roll or with some cinnamon-sugar mix on top of it.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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